Marinated Beef Tenderloin
Elevate your dinner table with this crowd-pleasing Marinated Beef Tenderloin, a recipe that combines succulent, melt-in-your-mouth beef with a bold and flavorful marinade. Featuring a harmonious blend of soy sauce, balsamic vinegar, garlic, Dijon mustard, honey, and fresh rosemary, the marinade infuses every bite with savory, tangy, and subtly sweet notes. Perfectly seared to create a golden-brown crust and roasted to tender perfection, this beef tenderloin is an impressive yet surprisingly easy centerpiece for any special occasion or holiday meal. With just 20 minutes of prep time and an overnight marinade to enhance flavor, this recipe is designed for both convenience and maximum impact. Serve up this elegant dish with confidence, paired with your favorite sides for an unforgettable culinary experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs beef tenderloin
- 0.5 cup soy sauce
- 0.25 cup olive oil
- 2 tablespoons balsamic vinegar
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 0.5 teaspoon black pepper, freshly ground
- 1 teaspoon kosher salt
Instructions
Trim any excess fat or silver skin from the beef tenderloin. Pat the meat dry with paper towels and set aside.
In a medium mixing bowl, whisk together soy sauce, olive oil, balsamic vinegar, minced garlic, chopped rosemary, Dijon mustard, honey, black pepper, and kosher salt to create the marinade.
Place the beef tenderloin in a large resealable plastic bag or a shallow dish. Pour the marinade over the beef, ensuring it is fully coated.
Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 4 hours or overnight for best results, turning the beef occasionally to evenly distribute the marinade.
When ready to cook, remove the beef tenderloin from the marinade and let it come to room temperature for 30 minutes. Discard the used marinade.
Preheat your oven to 425°F (220°C). Heat a large, oven-safe skillet over medium-high heat on the stovetop.
Sear the beef tenderloin in the hot skillet for 2-3 minutes per side, until a golden-brown crust forms on all sides.
Transfer the skillet with the beef tenderloin to the preheated oven. Roast for 20-30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
Remove the tenderloin from the oven and transfer it to a cutting board. Tent with aluminum foil and let it rest for 10-15 minutes before slicing.
Slice the tenderloin into 1-inch thick medallions, garnish as desired, and serve immediately.
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 8875 mg | 386% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 22.6 g | ||
| Protein | 289.5 g | 579% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 219 mg | 17% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 4111 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
