Marinated Beef Tenderloin Roast Recipe Seasoned with Garlic & Herbs

Roasting meat brings out the full flavor, and marinating it leaves the roasted meat nice and juicy. To determine if your roast is cooked the way you like it, use an internal meat thermometer. For well-done meat, the temperature should reach 170 degrees. If you like your meat cooked medium, the temperature should reach 160 degrees, and for medium rare, it should reach 145 degrees. An eye of round roast may be substituted for the tenderloin if you prefer.

Feel free to use a bag for your marinade, or try this useful Vacu-Vin Instant Marinating Storage Container.

Ingredients:

• 1 C soy sauce
• 3/4 C beef broth
• 1/2 C olive oil
• 2 Tbsp. red wine vinegar
• 1/2 tsp. hot pepper sauce
• 4 garlic cloves, minced
• 1 tsp. pepper
• 1 tsp. dried thyme
• 1/2 tsp. salt
• 1 bay leaf
• 1 (3-1/2 lb.) whole beef tenderloin

Directions:

Place the soy sauce, beef broth, oil, vinegar, and hot sauce into a large sealable bag. Add the garlic, pepper, thyme, and salt, and seal the bag. Shake to mix the ingredients together well. Remove 1 C of the marinade, cover, and refrigerate. Add the bay leaf to the remaining marinade and place the tenderloin in the bag. Seal and turn to coat the tenderloin well and refrigerate overnight.

Preheat oven to 425 degrees. Place a rack into a shallow baking dish. Remove the tenderloin from the marinade and discard the marinade. Place the tenderloin on the rack in the dish and baste with the reserved 1 C of marinade. Roast the tenderloin for 60 minutes or until the tenderloin reaches the desired doneness, basting often. Let the tenderloin stand 15 minutes before slicing. Makes 6 servings.