Marinated Beef Tenderloin
Marinated beef tenderloin offers a rich, savory flavor with hints of port wine, soy sauce, and garlic, making it perfect for special occasions or elegant dinners. The marinade tenderizes the meat while infusing it with complex flavors, resulting in a juicy, flavorful roast that appeals to meat lovers and food enthusiasts alike.
Ingredients
Instructions
- Combine port wine, soy sauce, olive oil, dried thyme, pepper, hot sauce, minced garlic, and bay leaf in a large shallow dish or zip-top freezer bag.
- Add beef tenderloin to the marinade. Cover or seal and chill for 8 hours, turning occasionally.
- Remove beef from marinade and place on a rack in a roasting pan. Discard the marinade.
- Bake at 425°F (220°C) for 40 to 50 minutes or until desired degree of doneness.
- Cover loosely with foil and let the tenderloin stand for 10 minutes before slicing.
Tips & Substitutions
For added depth of flavor, consider using a high-quality port wine and freshly cracked pepper. If you want to tweak the marinade, balsamic vinegar can serve as a substitute for soy sauce for a different flavor profile. Letting the beef marinate overnight can enhance the taste even more. Ensure the beef is at room temperature before cooking for even doneness.
Serving Suggestions
Slice the beef tenderloin thinly against the grain and serve it with a side of roasted vegetables or garlic mashed potatoes. A rich red wine, such as Cabernet Sauvignon, complements the dish beautifully. For a complete meal, consider serving with a fresh salad or pairing with dishes like California Tamale Casserole for a variety of flavors.
Storage & Reheating
Leftover marinated beef tenderloin should be cooled completely and stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the beef and warm it gently in a skillet over low heat or in a microwave, being careful not to overcook, as this can dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Beef Tenderloin contains roughly 384 calories, with 13g protein, 41g carbohydrates, and 24g fat. It is an excellent source of iron (127% of the Daily Value), vitamin C (60% of the Daily Value), and dietary fiber (51% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1256mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
While beef tenderloin is ideal for its tenderness, you can substitute it with a flank steak or sirloin. Keep in mind that these cuts may require different cooking times and might not be as tender, so adjust accordingly.
How do I know when the beef tenderloin is done cooking?
To check for doneness, use a meat thermometer; 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well. Remember that the beef will continue to cook slightly after being removed from the oven.
Can I make the marinade ahead of time?
Yes, you can prepare the marinade a day in advance and store it in the refrigerator. Just make sure to bring it to room temperature before adding the beef tenderloin to ensure even marination. This can also help enhance the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).