The Best Ever Beef Tenderloin (Filet of Beef)
photo by CatWoman1967
- Ready In:
- 4 1⁄2 - 5 lbs filet of beef (whole) or 4 1/2-5 lbs beef tenderloin (whole)
- 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
- Combine all marinade ingredients in heavy saucepan; mMix well.
- Bring just to boiling point.
- Remove from heat, and allow to cool.
- Place beef in a glass, enamel, or stainless steel pan.
- Pour cooled marinade over beef, and cover.
- Allow to marinate overnight in fridge.
- Remove from fridge several hours before roasting.
- Preheat oven to 450°F.
- Place meat in shallow baking pan, and pour marinade over it.
- Roast for 20 minutes, basting with marinade from time to time.
- Reduce heat to 350°F.
- Continue roasting another 20 minutes (or until beef reaches desired doneness).
- Remove from oven and let cool in marinade.
- Cut into thin slices and serve at room temperature.
- 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.
Questions & Replies
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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.
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.
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!
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!!!!!
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RECIPE SUBMITTED BY
2007 I thought that I would edit my home page...its been over two years, so I its time to update! I have lived in beautiful New Mexico for the last few years (Albuquerque), after 20 years of living on the West Coast (San Francisco and Seattle). I love many things about New Mexico - the perfect weather, in particular; the sunsets; the open land; and the great Southwest food - but also sometimes miss the energy of bigger cities. I am a mental health therapist, who loves my work! I love to cook (a passion that I discovered after getting married). Rather than cooking a few favorites on a regular basis, I prefer to collect recipes (primarily from the Internet), and try new things often (in fact, my husband jokes that he will try a new dish that he loves and then never see it again :-)). I also love to read, write, travel, work on personal growth, and study/learn. I am a total water baby, who lives in the desert, so I love traveling to tropical locations, where I especially love to snorkle and boggie board! I am very happily married to my best friend, soulmate, partner, and greatest cheerleader and supporter, and we have three grown children, and four grandchildren (so far :-))I am a total foodie (I "live to eat" instead of "eat to live.") :-) I love everything about food...cooking; the delicious scents of a yummy dish, as it cooks; the beautiful presentation of wonderful food; dining out; dining in; the taste of great food; sitting around the table, with friends and family, eating, talking and laughing; nurturing those I love by cooking for them...all of the senusal pleasures that food brings! My favorite Internet site for yummy recipes is this one - and I almost always choose recipes with five-star ratings, so please keep on reviewing! :-)