Marinated Tenderloin of Beef

Course : Beef
Serves: 12
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3 pound beef tenderloin
1/3 cup red wine vinegar
1/3 cup olive or vegetable oil
2 tablespoons basil leaves chopped fresh or 2 teaspoons dried
2 tablespoons oregano leaves chopped fresh or 2 teaspoons dried
2 tablespoons parsley flakes chopped fresh or 2 teaspoons
1/2 teaspoon freshly ground pepper
2 cloves garlic finely chopped
1 recipe Brandy Cream Sauce

Preparation / Directions:

1. Place beef in resealable plastic bag or large glass or plastic dish. Mix remaining ingredients except Brandy Cream Sauce; pour over beef. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat. 2. Remove beef from marinade; discard marinade. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef. 3. Roast uncovered in 425 degree over (preheating oven is not necessary) 40 to 45 minutes or until thermometer reads 140 degrees (medium-rare doneness). Cover beef loosely with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 145 degrees. (Temperature will continue to rise about 5 degrees and beef will be easier to carve as juices set up. 4. Cut beef across grain at slanted angle into thin slices. Serve with Brandy Cream Sauce(see Sauce).

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