{"id":182662,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/marinated-beef-tenderloin\/"},"modified":"2025-02-20T12:22:35","modified_gmt":"2025-02-20T18:22:35","slug":"marinated-beef-tenderloin","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/marinated-beef-tenderloin\/","title":{"rendered":"Marinated Beef Tenderloin"},"content":{"rendered":"<p>Marinated beef tenderloin is one of those centerpiece dishes that elicits oohs and ahhs from everyone at the table. The umami-rich marinade, filled with soy, garlic, vinegar, herbs and spices, makes this juicy beef roast extra special. While you must marinate beef tenderloin overnight, getting the roast from the oven to the table takes minimal effort. Use that hour to prepare impressive and <a href=\"https:\/\/www.tasteofhome.com\/collection\/quick-easy-side-dishes\/\" data-name=\"www.tasteofhome.com\/collection\/quick-easy-side-dishes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">easy side dishes<\/a> like garlic knots, chive smashed potatoes and green beans with almonds for a beautiful, complete meal.<\/p>\n<p>Often confused with each other, beef tenderloin and filet mignon are not quite the same. Filet mignon is cut from the larger beef tenderloin, which explains their similar marbling and flavor. Our marinated tenderloin beef recipe uses one large piece of the whole tenderloin, making it a perfect <a href=\"https:\/\/www.tasteofhome.com\/collection\/perfect-party-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/perfect-party-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">dinner party recipe<\/a> or roast for a holiday family meal.<\/p>\n<h2>Ingredients for Marinated Beef Tenderloin<\/h2>\n<ul>\n<li><strong>Beef tenderloin roast:<\/strong> Tender and fairly lean, a beef tenderloin roast is a large cut taken from the whole tenderloin. This recipe calls for a piece around 4 pounds but will still work fine if the cut is a bit larger or smaller\u2014simply adjust the cooking time up or down depending on the size.<\/li>\n<li><strong>Soy sauce:<\/strong> The salty, <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-umami-plus-why-you-should-definitely-have-it-on-your-plate\/\" data-name=\"www.tasteofhome.com\/article\/what-is-umami-plus-why-you-should-definitely-have-it-on-your-plate\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">umami<\/a> taste of soy sauce permeates and seasons the roast while helping the exterior brown during cooking. Whatever <a href=\"https:\/\/www.tasteofhome.com\/article\/best-soy-sauce\/\" data-name=\"www.tasteofhome.com\/article\/best-soy-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">soy sauce<\/a> you favor, use low-sodium to keep the salt content in check.<\/li>\n<li><strong>Beef broth:<\/strong> Beef broth dilutes the intensity of the soy sauce while boosting the meaty taste of the roast. Store-bought or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-bone-broth\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-bone-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade bone broth<\/a> work wonderfully.<\/li>\n<li><strong>Olive oil:<\/strong> Olive oil gives the beef tenderloin marinade body and helps prevent the meat&#8217;s exterior from drying out or becoming tough.<\/li>\n<li><strong>Red wine vinegar:<\/strong> Red wine vinegar is robust and sharp, so a little bit in the tenderloin marinade for beef\u00a0goes a long way to balance the richness of the oil and the saltiness of the soy sauce without making the meat taste sour. <a href=\"https:\/\/www.tasteofhome.com\/article\/red-wine-vinegar-substitutes\/\" data-name=\"www.tasteofhome.com\/article\/red-wine-vinegar-substitutes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Red wine vinegar substitutes<\/a> like sherry or cider vinegar work well in a pinch.<\/li>\n<li><strong>Garlic:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-mince-garlic\/\" data-name=\"www.tasteofhome.com\/article\/how-to-mince-garlic\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Minced garlic<\/a> brings a flavor boost to the marinated tenderloin beef.<\/li>\n<li><strong>Seasonings:<\/strong> Coarsely ground black pepper, dried thyme, salt and hot pepper sauce give the marinade fresh, savory and herbal notes.<\/li>\n<li><strong>Bay leaf:<\/strong> Though you <a href=\"https:\/\/www.tasteofhome.com\/article\/can-you-eat-bay-leaves\/\" data-name=\"www.tasteofhome.com\/article\/can-you-eat-bay-leaves\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">don&#8217;t want to eat bay leaves<\/a>, they have a wonderful aroma and add a unique herbal flavor to soups, stews or marinades. Dried bay leaves have a long shelf life, making them easy to have in your pantry, but you can also use a fresh bay leaf for a bolder taste.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the marinade<\/h3>\n<p>In a bowl, combine the soy sauce, beef broth, olive oil, red wine vinegar, garlic, black pepper, dried thyme, salt and hot pepper sauce, and mix well. Refrigerate 1 cup, covered, for basting.<\/p>\n<h3>Step 2: Marinate the beef<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116962\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Marinated-Beef-Tenderloin-TOHD25_16599_ChristineMa_1.jpg?fit=700%2C1024\" alt=\"bay leaf and tenderloin added to marinade in a shallow dish\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Pour the remaining marinade into a shallow dish. Add the bay leaf and beef tenderloin. Turn the meat to coat, cover and refrigerate overnight.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> You can also combine the marinade and beef in a resealable food storage bag. Set the bag on a plate or in a bowl in case of a leak.<\/p>\n<h3>Step 3: Roast the beef<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116963\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Marinated-Beef-Tenderloin-TOHD25_16599_ChristineMa_2.jpg?fit=700%2C1024\" alt=\"tenderloin on a rack in a shallow roasting pan.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Drain the beef, discarding the marinade and bay leaf. Preheat the oven to 425\u00b0F.<\/p>\n<p>Place the tenderloin on a rack in a shallow roasting pan. Bake, uncovered, until the meat reaches the desired doneness, 55 to 60 minutes, basting often with the reserved marinade. A meat thermometer should read 135\u00b0 for a medium-rare roast, 140\u00b0 for medium and 145\u00b0 for medium-well. Let the meat stand for 15 minutes before slicing.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em>\u00a0Line the pan with aluminum foil or pour a thin layer of water into the bottom of the roasting pan, beneath the rack, so that any dripping soy or garlic from the marinade does not burn and make for difficult cleanup.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116964\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Marinated-Beef-Tenderloin-TOHD25_16599_ChristineMa_3.jpg?fit=700%2C1024\" alt=\"baked tenderloin\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<h2>Marinated Beef Tenderloin Variations<\/h2>\n<ul>\n<li><strong>Enrich the marinade with wine:<\/strong> Add a splash of red wine to the marinade along with the broth, and then enjoy a glass with dinner.<\/li>\n<li><strong>Use Worcestershire sauce:<\/strong> Though both sauces are umami-rich and deeply flavored, <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-worcestershire-sauce\/\" data-name=\"www.tasteofhome.com\/article\/what-is-worcestershire-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Worcestershire sauce<\/a> has a very different flavor profile than soy sauce. Using Worcestershire instead will make the marinade seem brand new.<\/li>\n<li><strong>Try a pork roast:<\/strong> Of all the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-types-of-pork\/\" data-name=\"www.tasteofhome.com\/collection\/best-types-of-pork\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of pork<\/a>, a boneless pork loin roast would make a great alternative to beef in this recipe. Aim for an internal temperature of 145\u00b0 for juicy pork.<\/li>\n<li><strong>Grill the beef:<\/strong> Take inspiration from these <a href=\"https:\/\/www.tasteofhome.com\/recipes\/grilled-beef-tenderloin-sandwiches\/\" data-name=\"www.tasteofhome.com\/recipes\/grilled-beef-tenderloin-sandwiches\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">grilled beef tenderloin sandwiches<\/a> and cook the marinated beef tenderloin on the grill. Adjust the heat as needed or move the roast to a cooler spot, if using charcoal, to prevent the outside from becoming too dark before the inside is cooked to your liking.<\/li>\n<li><strong>Keep it gluten-free:<\/strong> If you need to avoid gluten, use gluten-free tamari in place of soy sauce. Though <a href=\"https:\/\/www.tasteofhome.com\/article\/tamari-vs-soy\/\" data-name=\"www.tasteofhome.com\/article\/tamari-vs-soy\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">tamari and soy sauce<\/a> and are not exactly the same, the difference in this tenderloin marinade for beef will be minimal.<\/li>\n<\/ul>\n<h2>How to Store Marinated Beef Tenderloin<\/h2>\n<p>Wrap a large, unsliced piece of marinated tenderloin beef in storage wrap and foil, or transfer it to a large storage container with a lid. Store sliced meat in a resealable food storage bag or container with a lid. When storing the meat, whether unsliced or sliced, you want to ensure that no juices leak and the meat does not dry out.<\/p>\n<h3>How long does beef tenderloin last?<\/h3>\n<p>An uncooked beef tenderloin with marinade will last one to two days in the refrigerator. Once cooked, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-long-will-leftovers-keep\/\" data-name=\"www.tasteofhome.com\/article\/how-long-will-leftovers-keep\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">leftovers last<\/a> three to four days in the refrigerator.<\/p>\n<h3>How do you reheat beef tenderloin?<\/h3>\n<p>You can reheat beef tenderloin similarly to how you <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-reheat-steak\/\" data-name=\"www.tasteofhome.com\/article\/how-to-reheat-steak\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">reheat steak<\/a>. Since beef tenderloin is lean, it is best to quickly reheat slices in a skillet or microwave and reheat a larger piece in the oven. The exterior may lose its rosy hue, but the beef will still be tender if briefly reheated.<\/p>\n<h3>Can you make beef tenderloin marinade ahead of time?<\/h3>\n<p>Stir up the marinade in advance and store it in the refrigerator until you are ready to marinate the beef tenderloin. If making the marinade more than a day ahead, wait to add the fresh garlic because the flavor will intensify as it sits and you don&#8217;t want the garlic to become out of balance with the other ingredients.<\/p>\n<h2>Marinated Beef Tenderloin Tips<\/h2>\n<h3>Can you use this beef tenderloin marinade on other cuts of beef?<\/h3>\n<p>Tenderloin is one of the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/\" data-name=\"www.tasteofhome.com\/collection\/best-cuts-of-meat\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best cuts of beef<\/a>, but this marinade will also work on other beef roasts, like sirloin roasts, or even smaller steaks, like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/tender-flank-steak\/\" data-name=\"www.tasteofhome.com\/recipes\/tender-flank-steak\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">flank steak<\/a>, which will benefit from the marinade&#8217;s tenderizing power.<\/p>\n<h3>Should you sear beef tenderloin before cooking?<\/h3>\n<p>In this recipe, the beef tenderloin is roasted at a high temperature in the oven, which will brown the exterior, so there is no need to sear the meat, but doing so won&#8217;t cause any issues. If you want to sear it, heat a thin layer of oil over medium-high heat in a skillet large enough to hold the tenderloin. Cook the tenderloin, turning, until browned. Be sure to pat the meat dry first so it doesn&#8217;t splatter in the hot oil.<\/p>\n<h3>Should you truss the beef tenderloin before cooking?<\/h3>\n<p>Trussing refers to tying a large cut of meat with <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-butchers-twine\/\" data-name=\"www.tasteofhome.com\/article\/what-is-butchers-twine\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">butcher&#8217;s twine<\/a> so that the meat is uniformly shaped. While you might be more familiar with trussing a chicken, any unevenly sized roast can benefit from being tied so that the meat cooks at the same rate. If your marinated\u00a0tenderloin\u00a0beef roast has one end thinner than the other, trussing will ensure consistent doneness for the whole piece.<\/p>\n<h3>What can you serve with marinated beef tenderloin?<\/h3>\n<p>Take a cue from <a href=\"https:\/\/www.tasteofhome.com\/collection\/steak-sides\/\" data-name=\"www.tasteofhome.com\/collection\/steak-sides\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">steak sides<\/a> and round out the meal with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/traditional-mashed-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/traditional-mashed-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">traditional mashed potatoes<\/a> or savory-sweet <a href=\"https:\/\/www.tasteofhome.com\/recipes\/honey-garlic-green-beans\/\" data-name=\"www.tasteofhome.com\/recipes\/honey-garlic-green-beans\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">honey garlic green beans<\/a>. For a festive touch and bright pop of color, add a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/red-wine-cranberry-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/red-wine-cranberry-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">red wine cranberry sauce<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Marinated beef tenderloin is an easy and impressive meal. Soy, garlic and seasonings enhance the meat, which cooks quickly in the oven.<\/p>\n","protected":false},"author":7061,"featured_media":1770150,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,307308,307315,304423,304328,304993,304292,304338,304433,303966,304988,304408,304368,303887,306848,305018,304348,304188,304268,307307,324623,304150,303883,304473,304353],"categories-v2":[308500,309439,310347,310354,308821,308319,308984,308481,308940,308305,308992,308833,308495,308935,308813,308745,308478,309603,308959,309000,309536,259483,310342,309177,309434,308476,308876,309005],"coauthors":[343540],"recommended_recipes":[{"post_title":"Tenderloin with Herb Sauce","post_link":"\/recipes\/tenderloin-with-herb-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Tenderloin-with-Herb-Sauce_EXPS_SDFM18_23332_D10_10_5b.jpg"},{"post_title":"Marinated Teriyaki Pork Tenderloin","post_link":"\/recipes\/marinated-teriyaki-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Marinated Grilled Ribeye Steaks","post_link":"\/recipes\/marinated-grilled-ribeye-steaks\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18409_QC10251D17-8.jpg"},{"post_title":"Marinated Pork Loin","post_link":"\/recipes\/marinated-pork-loin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17472_LT10158C57.jpg"},{"post_title":"Beef Tenderloin with Sauteed Vegetables","post_link":"\/recipes\/beef-tenderloin-with-sauteed-vegetables\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps71494_THCA153054C09_11_1b.jpg"},{"post_title":"Marinated Sirloin Steak","post_link":"\/recipes\/marinated-sirloin-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2079_TH0543C29B.jpg"},{"post_title":"Marinated Ribeyes","post_link":"\/recipes\/marinated-ribeyes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8695_BL1113266D67.jpg"},{"post_title":"Easy Marinated Sirloin Steak","post_link":"\/recipes\/easy-marinated-sirloin-steak\/","post_image":"\/wp-content\/uploads\/2017\/09\/Easy-Marinated-Sirloin-Steak_exps23577_SD1785605D53_RMS.jpg"},{"post_title":"Marinated Beef Tenderloins","post_link":"\/recipes\/marinated-beef-tenderloins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps31782_SD1440068D24.jpg"},{"post_title":"Carolina Marinated Pork Tenderloin","post_link":"\/recipes\/carolina-marinated-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2017\/09\/Carolina-Marinated-Pork-Tenderloin_exps47635_SD19999443B04_22_4bC_RMS.jpg"},{"post_title":"Marinated Asian Pork Tenderloin","post_link":"\/recipes\/marinated-asian-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2017\/09\/Marinated-Asian-Pork-Tenderloin_exps49000_THHC1757659C04_14_2bC_RMS.jpg"},{"post_title":"Marinated Tenderloin Fondue","post_link":"\/recipes\/marinated-tenderloin-fondue\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29262_HC54788D176.jpg"},{"post_title":"Beef Tenderloin with Balsamic Sauce","post_link":"\/recipes\/beef-tenderloin-with-balsamic-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20598_LNT10348D17.jpg"},{"post_title":"Grilled Marinated Pork Tenderloin","post_link":"\/recipes\/grilled-marinated-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40241_RM1194747A01161b.jpg"},{"post_title":"Grilled Beef Tenderloins","post_link":"\/recipes\/grilled-beef-tenderloins\/","post_image":"\/wp-content\/uploads\/2017\/09\/Grilled-Beef-Tenderloins_exps50918_THHC1997843C09_10_1bC_RMS.jpg"},{"post_title":"Marinated Turkey Tenderloins","post_link":"\/recipes\/marinated-turkey-tenderloins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23127_LT10503D47.jpg"},{"post_title":"Marinated Venison Steaks","post_link":"\/recipes\/marinated-venison-steaks\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Marinated-Beef-Tenderloin_EXPS_TGBZ22_16599_P2_MD_04_28_8b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/marinated-beef-tenderloin\/","name":"Marinated Beef Tenderloin","datePublished":"2018-01-01","dateModified":"2025-02-20","prepTime":"PT10M","cookTime":"PT55M","totalTime":"PT01H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Marinated-Beef-Tenderloin_EXPS_TGBZ22_16599_P2_MD_04_28_8b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"An umami-rich overnight marinade transforms beef tenderloin, an already excellent and impressive cut of meat, into marinated beef tenderloin, a special yet easy dinner.","recipeIngredient":["1 cup soy sauce","3\/4 cup beef broth","1\/2 cup olive oil","2 tablespoons red wine vinegar","4 to 5 garlic cloves, minced","1 teaspoon coarsely ground pepper","1 teaspoon dried thyme","1\/2 teaspoon salt","1\/2 teaspoon hot pepper sauce","1 bay leaf","1 beef tenderloin roast (3-1\/2 to 4 pounds)"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the marinade","text":"In a bowl, combine the soy sauce, beef broth, olive oil, red wine vinegar, garlic, black pepper, dried thyme, salt and hot pepper sauce, and mix well. Refrigerate 1 cup, covered, for basting."},{"@type":"HowToStep","name":"Marinate the beef","text":"Pour the remaining marinade into a shallow dish. Add the bay leaf and beef tenderloin. Turn the meat to coat, cover and refrigerate overnight. Editor's Tip: You can also combine the marinade and beef in a resealable food storage bag. Set the bag on a plate or in a bowl in case of a leak.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Marinated-Beef-Tenderloin-TOHD25_16599_ChristineMa_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Roast the beef","text":"Drain the beef, discarding the marinade and bay leaf. Preheat the oven to 425\u00b0F. Place the tenderloin on a rack in a shallow roasting pan. Bake, uncovered, until the meat reaches the desired doneness, 55 to 60 minutes, basting often with the reserved marinade. A meat thermometer should read 135\u00b0 for a medium-rare roast, 140\u00b0 for medium and 145\u00b0 for medium-well. Let the meat stand for 15 minutes before slicing. Editor's Tip: Line the pan with aluminum foil or pour a thin layer of water into the bottom of the roasting pan, beneath the rack, so that any dripping soy or garlic from the marinade does not burn and make for difficult cleanup.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Marinated-Beef-Tenderloin-TOHD25_16599_ChristineMa_2.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Melissa Gaman"}],"nutrition":{"@type":"NutritionInformation","calories":" 610 calories","fatContent":"40g fat (12g saturated fat)","cholesterolContent":"169mg cholesterol","sodiumContent":"2191mg sodium","carbohydrateContent":"1g carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"58g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.9166665,"reviewCount":12,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Remenec"},"reviewBody":"Wow!  This marinate was delicious!  Following the advice of other reviewers I used 1\/2 cup soy sauce and !\/2 Worcestershire.  I cooked mine to medium, and it took about an hour and 20 minutes.  I covered the meat with foil after an hour to avoid burning on the outside.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KimSquires"},"reviewBody":"We used this recipe for Christmas dinner. It was great. Highly recommend this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tammykahan"},"reviewBody":"I made this for a party last night and everyone said it was the best! I used Worchester sauce instead of soy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CinfulCougar"},"reviewBody":"This was a winner!  I did not have soy sauce, so I used Worchester sauce instead.  Also, I forgot to put the bay leaf in the bag.  But it came out great!  I covered the roast for the first half hour and then cooked remaining time uncovered.  This was a big hit!!!  Very tender and tasty!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mollyt63"},"reviewBody":"I marinated the tenderloin for a full 24 hours. I baked it just to medium rare and it melted in my mouth!! Absolutely wonderful flavor. I will definitely make this as a holiday treat!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"emsijo"},"reviewBody":"I used this marinade on 7 1\/2 pounds of tenderloin on Christmas Eve dinner for 15 adults and 5 kids. I have never seen that much tenderloin disappear so fast! HIGHLY recommend!!!\u00a0 I only cooked it for 35 minutes.\u00a0","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"janfryling"},"reviewBody":"I marinated 4 individual tenderloin filets over night and put them on the charcoal grill.  They were delicious!  I might cut the recipe in 1\/2 next time as this makes a lot, which just gets tossed. I did save 1 cup as recommended and will use again in a few days with other beef entree.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jnjrok"},"reviewBody":"Melt in your mouth delicious!  This is the only recipe that I will use from now on.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"maryked"},"reviewBody":"Loved it and yes it did melt in your mouth.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"StMA"},"reviewBody":"Made this last year for Christmas and everyone raved about it.I'm planning on doing again this year.Great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tcarver"},"reviewBody":"This is a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NanZim"},"reviewBody":"My husband and his Dad enjoy hunting. I used a venison loin for this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"16599","romance_copy_dek":"An umami-rich overnight marinade transforms beef tenderloin, an already excellent and impressive cut of meat, into marinated beef tenderloin, a special yet easy dinner.","enhanced_recipe_title":"Marinated Beef Tenderloin","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup soy sauce","IngredientText":"1 cup soy sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup beef broth","IngredientText":"3\/4 cup beef broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup olive oil","IngredientText":"1\/2 cup olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons red wine vinegar","IngredientText":"2 tablespoons red wine vinegar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 to 5 garlic cloves, minced","IngredientText":"4 to 5 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon coarsely ground pepper","IngredientText":"1 teaspoon coarsely ground pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon dried thyme","IngredientText":"1 teaspoon dried thyme"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon hot pepper sauce","IngredientText":"1\/2 teaspoon hot pepper sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 bay leaf","IngredientText":"1 bay leaf"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 beef tenderloin roast (3-1\/2 to 4 pounds)","IngredientText":"1 beef tenderloin roast (3-1\/2 to 4 pounds)"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Marinated-Beef-Tenderloin_EXPS_TGBZ22_16599_P2_MD_04_28_8b.jpg","RecipeId":16599,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Marinated Beef Tenderloin Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Marinated-Beef-Tenderloin_EXPS_TGBZ22_16599_P2_MD_04_28_8b.jpg","ContributorId":null,"Firstname":"Connie","Lastname":"Scheffer","City":"Salina","StateDescription":"Kansas","IsCommunityCook":false,"TimeCallout":"Prep: 10 min. + marinating Bake: 55 min. + standing","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"Marinated Beef Tenderloin","SubmittedTitle":"Marinated Beef Tenderloin","RecipeTypeId":1,"AverageRating":4.92,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TGBZ22_16599_P2_MD_04_28_9b.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":55,"TotalTimeInMinutes":65,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"Marinated Beef Tenderloin","OriginalSourceProject":"Marinated Beef Tenderloin","ContestPlacement":"Runner-Up","Trailer":null,"Metadescription":"This beef tenderloin marinade works its magic overnight for an extra tender, flavorful and impressive whole roast the next day.","DigitalHeadnotes":"My three grown children and grandkids enjoy this tempting beef tenderloin marinade. 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Let stand for 15 minutes before slicing.","SequenceNo":2}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Beef Dinner Recipes","ID":94738},{"Name":"Dinner Recipes","ID":94278},{"Name":"Roast Dinner","ID":97098},{"Name":"Roast Recipes","ID":94806}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Beef Main Dishes","ID":100409},{"Name":"Beef Recipes","ID":100413}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"Country Woman Dinner Recipes","ID":107325},{"Name":"Country Woman Recipes","ID":107253},{"Name":"View All Country Woman Recipes","ID":107353}],"WinningRecipes":[{"Name":"Winning Recipes","ID":0},{"Name":"Winning Dinner Recipes","ID":107215}],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Make-Ahead","ID":304348},{"Name":"Winning Recipes","ID":304353},{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Health & Wellness","ID":304988},{"Name":"Dairy-Free","ID":304993},{"Name":"Low-Carb","ID":305018},{"Name":"Holidays & Events","ID":304368},{"Name":"Christmas","ID":304423},{"Name":"Father's Day","ID":304433},{"Name":"Holidays","ID":304408},{"Name":"Valentine's Day","ID":304473},{"Name":"Ingredients","ID":306848},{"Name":"Beef","ID":307308},{"Name":"Beef Tenderloins","ID":307315},{"Name":"Meat & Poultry","ID":307307},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Techniques","ID":304150},{"Name":"Baking Casseroles & Savories","ID":304162},{"Name":"Marinating","ID":304188},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"7 ounces cooked beef: 610 calories, 40g fat (12g saturated fat), 169mg cholesterol, 2191mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 58g protein.","NoOfRatings":12,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Marinated-Beef-Tenderloin_EXPS_TGBZ22_16599_P2_MD_04_28_8b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Marinated-Beef-Tenderloin_EXPS_TGBZ22_16599_P2_MD_04_28_8b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Marinated Beef Tenderloin Tips","TipText":"<h3>Can you use this beef tenderloin marinade on other cuts of beef? <\/h3>If you are unable to find tenderloin or are looking for a more affordable cut, you have options! While it's not as tender, sirloin steak is a <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/\">great cut of meat<\/a> and equally flavorful. If you want to venture away from beef, pork tenderloin is a great option, too. \r\n<h3>What else can you put in this beef tenderloin marinade? <\/h3>You can really make this beef tenderloin marinade your own with just a few swaps. If you don\u2019t have soy sauce, Worcestershire sauce is a great substitute that will still provide a savory flavor. A splash of <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-with-wine-according-to-the-experts\/ \">red wine<\/a> along with your broth can complement and balance the flavor of the beef. \r\n<h3>What can you serve with marinated beef tenderloin? <\/h3>The <a href=\"https:\/\/www.tasteofhome.com\/recipes\/traditional-mashed-potatoes\/ \">traditional mashed potato<\/a> is always a classic side to serve with beef tenderloin. Our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/honey-garlic-green-beans\/\">honey garlic green beans<\/a> complement this savory beef dish and provide a great pop of color. Drizzle some <a href=\"https:\/\/www.tasteofhome.com\/recipes\/red-wine-cranberry-sauce\/\">red wine cranberry sauce<\/a> over it all and you have a full meal!<br><br><i>\u2014Ellie Crowley, Taste Recipes Culinary Assistant<\/i>"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Marinated Beef Tenderloin"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Marinated Beef Tenderloin Recipe<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/marinated-beef-tenderloin\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Marinated Beef Tenderloin Recipe","description":"Marinated beef tenderloin is an easy and impressive meal. 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