From DN Recipes by David Nagy · Food & Beverage
Beef Tenderloin Roast Marinade
Published
Beef Tenderloin Roast Marinade
1/2 cup soy sauce
1/2 cup olive oil
1/4 cup balsamic or red wine vinegar
8 garlic cloves, minced
4 teaspoons dried rosemary
1 (5-pound) beef tenderloin, trimmed
1 tablespoon pepper
Combine first 5 ingredients in a large shallow dish or heavy-duty zip-top plastic bag; add beef. Cover or seal, and chill at least 8 hours, turning occasionally.
Remove beef from marinade, discarding marinade. Place in a roasting pan; sprinkle evenly with pepper, and let stand 30 minutes.
1/4 cup balsamic or red wine vinegar
8 garlic cloves, minced
4 teaspoons dried rosemary
1 (5-pound) beef tenderloin, trimmed
1 tablespoon pepper
Combine first 5 ingredients in a large shallow dish or heavy-duty zip-top plastic bag; add beef. Cover or seal, and chill at least 8 hours, turning occasionally.
Remove beef from marinade, discarding marinade. Place in a roasting pan; sprinkle evenly with pepper, and let stand 30 minutes.
Bake at 500° for 15 minutes or until lightly browned. Lower temperature to 375°; bake 20 more minutes or to desired degree of doneness. Let tenderloin stand 10 minutes before slicing.