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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1/2 cup soy sauce
1/2 cup olive oil
1/4 cup balsamic or red wine vinegar
8 garlic cloves, minced
4 tsp dried rosemary
1 (5-pound) beef tenderloin, trimmed
1 tbsp 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 degrees; bake 20 more minutes or to desired degree of doneness. Let tenderloin stand 10 minutes before slicing.
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GARLIC-AND-ROSEMARY BEEF TENDERLOIN
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1/2 cup soy sauce
1/2 cup olive oil
1/4 cup balsamic or red wine vinegar
8 garlic cloves, minced
4 tsp dried rosemary
1 (5-pound) beef tenderloin, trimmed
1 tbsp 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 degrees; bake 20 more minutes or to desired degree of doneness. Let tenderloin stand 10 minutes before slicing.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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