The Best Ever Beef Tenderloin (Filet of Beef)

Submitted by Helping Hands

"My lovely step-mother, Jan, is one of the best cooks I know! This Beef Tenderloin is one of her specialty recipes, and it is absolutely mouth-watering delicious! I love it because it is quite fast and easy to cook (after the marinating time), yet, it is perfect for special occasion meals, because it tastes like you slaved over it. Please note that the prep/cooking time does not include the over-night marinating. Please also note that the marinade will come out as a paste (after cooking it)--this is normal (thickened by the cornstarch), and is meant to be place on the top of the meat, as it cooks like a wonderful crust!"

 

• Ready In: 55mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 4 1⁄2 - 5 lbs filet of beef (whole) or 4 1/2-5 lbs beef tenderloin (whole)

• Marinade

• 1⁄2 cup soy sauce
• 1⁄2 cup honey
• 2 tablespoons chopped ginger
• 1⁄4 cup balsamic vinegar
• 1⁄3 cup dry red wine
• 2 tablespoons black pepper
• 2 tablespoons chopped garlic
• 3 tablespoons cornstarch
• 1 bay leaf

directions

1. Combine all marinade ingredients in heavy saucepan; mMix well.
2. Bring just to boiling point.
3. Remove from heat, and allow to cool.
4. Place beef in a glass, enamel, or stainless steel pan.
5. Pour cooled marinade over beef, and cover.
6. Allow to marinate overnight in fridge.
7. Remove from fridge several hours before roasting.
8. Preheat oven to 450°F.
9. Place meat in shallow baking pan, and pour marinade over it.
10. Roast for 20 minutes, basting with marinade from time to time.
11. Reduce heat to 350°F.
12. Continue roasting another 20 minutes (or until beef reaches desired doneness).
13. Remove from oven and let cool in marinade.
14. Cut into thin slices and serve at room temperature.
15. NOTE: This is best served rare to med-rare. It is most often done after 40 minutes of roasting, so please be careful not to overcook.

Reviews

[rollincoswald]

This recipe is an ideal way to ruin a good piece of meat. The marinade flavor does not go with beef and with no salt, what little flavor tenderloin has is masked by the overbearing flavor of the marinade. <br/><br/>If you relish the flavor of beef, avoid this recipe. Instead, brine tenderloin to add moisture and enhance its flavor.

 

[Patricia N.]

Absolutely fantastic!!! I had never cooked a tenderloin before...purchased a whole one from GFC, watched a couple Youtube videos on how to prepare meat for cooking, followed this recipe to a T and it was amazing. So tender and delicious...Leftovers were wonderful! Loved it and will make it again next holiday or fancy dinner party.

 

[bigmcred]

Best Beef Tenderloin I ever made. I recieved more compliments and request for the reciepe than any other dish I have made.Marinated it overnight>.

 

[Kelly Cameron]

This marinade/rub gently penetrates into the meat with the final result being a subtle permeating flavor deep through the entire tenderloin. No ingrediant overwhelmes another and all blend perfectly. You still taste all the flavors of the beef tenderloin that make it special with a special flavor booster from the marinade. Using the leftovers today to make tenderloin sliders with bernaise sauce. Putting in my make again file!

 

[Weekend Chef Bev]

I've tried several different recipes for my Christmas Day beef tenderloin. This one is absolutely the best yet! My two grandsons, ages 20 and 19 said this is the best meal they've ever had. Of course, that made my day. The flavors are fabulous. I cooked mine 28 minutes (6.5 lbs) at 500 degrees, removed from the open and sealed with foil. I let the meat stand for 20 minutes sealed. It was perfect. I may try cooking as this recipes calls for next time, but just knew that my standard 28 minutes and then 20 minutes of resting had always been perfect, so it was hard for me to change. I'd give this recipe a 10 rating!!!!!