Marinated Tenderloin of Beef

  • Prep 15 min
  • Total 9 hr 20 min
  • Servings 12

Ingredients

  • 3-pound beef tenderloin
  • 1/3 cup red wine vinegar
  • 1/3 cup olive or vegetable oil
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
  • 2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
  • 2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
  • 1/2 teaspoon freshly ground pepper
  • 2 cloves garlic, finely chopped

Steps

  • 1
    Place beef in resealable plastic bag or large glass or plastic dish. Mix remaining ingredients; 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
    Heat oven to 425°. 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 40 to 45 minutes or until thermometer reads 140° (medium-rare doneness). Cover beef loosely with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 145°. (Temperature will continue to rise about 5° and beef will be easier to carve as juices set up.) Cut beef across grain at slanted angle into thin slices.

  • Use only the finest accompaniments to this beef dish! Here are a few suggestions for a stunning Christmas meal: • Lobster Bisque • Marinated Tenderloin of Beef • Twice-Baked Potatoes • Pesto Biscuits • Raspberry Trifle

Nutrition Facts

Serving Size: 1 Serving
Calories
185
Calories from Fat
110
Total Fat
12g
Saturated Fat
3g
Cholesterol
50mg
Sodium
45mg
Total Carbohydrate
1g
Dietary Fiber
0g
Protein
18g
% Daily Value*:
Iron
10%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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