Prep 20 mins
Cook 45 mins
When you have a craving for a great piece of red meat, turn to this recipe. It is perfect for guests but go ahead and spoil your family once in a while, too. Aren't they worth it?
- 1 cup soy sauce
- 2⁄3 cup vegetable oil
- 3 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1 teaspoon garlic powder
- 1 green onion, chopped
- 5 lbs beef tenderloin
- 1⁄2 cup butter
- 1 (8 ounce) package cream cheese
- 1⁄4 cup mayonnaise
- 1⁄4 cup prepared horseradish, drained
- Combine the first seven ingredients in a large zip lock bag, shake well, then add the tenderloin.
- Marinate the tenderloin in the refrigerator for 8 hours, turning occasionally.
- Remove the tenderloin from the bag and put the marinade in a saucepan.
- Bring to a boil (reduce) and set aside.
- Place the tenderloin in a roasting pan.
- Bake at 400 degrees for 45-55 minutes.
- Baste occasionally with marinade.
- In the last minute or so cover the tenderloin with the marinade and let baste on.
- Remove from oven and let stand for 10 minutes before slicing and serving.
- While the tenderloin is cooking, prepare the Royal Butter by combining all of the ingredients and beating at medium speed until well blended.
- Serve at room temperature.
- Makes 2 cups.
- You may want to adjust this recipe for the size of the tenderloin you are preparing.
- Top each serving of tenderloin with the Royal Butter and ENJOY!
This is a wonderful beef tenderloin recipe! I followed this recipe exactly and the result was a wonderfully most, tender, flavorful roast. We loved the flavor the marinade gave the roast and the crowning glory is the Royal Butter. Thanks for sharing this keeper, Guava Girl ! :-)
So good!! I made this for Valentine's Day. I marinated the meet for about 6 hours and it was full of flavor. If you like horseradish, the royal butter is amazing! I'm not ashamed to admit to eating some with a spoon...
I made this roast for my hubby the day after Valnetine's Dinner. It was a special dinner. The roast, even though I didn't have time to marinate it as long as it said to, was simply one of the best I've ever made. I was able to cut it with a fork it was so tender and very flavorful. I added a little bit of red wine to the marinade as well - and it was to die for! I used another recipe from this site for the horseradish dip and it was all just so perfect - especially with a bottle of red zin from Napa. Ahhhh.