Marinated Beef Tenderloin

Marinated beef tenderloin is one of those centerpiece dishes that elicits oohs and ahhs from everyone at the table. The umami-rich marinade, filled with soy, garlic, vinegar, herbs and spices, makes this juicy beef roast extra special. While you must marinate beef tenderloin overnight, getting the roast from the oven to the table takes minimal effort. Use that hour to prepare impressive and easy side dishes like garlic knots, chive smashed potatoes and green beans with almonds for a beautiful, complete meal.

Often confused with each other, beef tenderloin and filet mignon are not quite the same. Filet mignon is cut from the larger beef tenderloin, which explains their similar marbling and flavor. Our marinated tenderloin beef recipe uses one large piece of the whole tenderloin, making it a perfect dinner party recipe or roast for a holiday family meal.

Ingredients for Marinated Beef Tenderloin

• Beef tenderloin roast: Tender and fairly lean, a beef tenderloin roast is a large cut taken from the whole tenderloin. This recipe calls for a piece around 4 pounds but will still work fine if the cut is a bit larger or smaller—simply adjust the cooking time up or down depending on the size.
• Soy sauce: The salty, umami taste of soy sauce permeates and seasons the roast while helping the exterior brown during cooking. Whatever soy sauce you favor, use low-sodium to keep the salt content in check.
• Beef broth: Beef broth dilutes the intensity of the soy sauce while boosting the meaty taste of the roast. Store-bought or homemade bone broth work wonderfully.
• Olive oil: Olive oil gives the beef tenderloin marinade body and helps prevent the meat’s exterior from drying out or becoming tough.
• Red wine vinegar: Red wine vinegar is robust and sharp, so a little bit in the tenderloin marinade for beef goes a long way to balance the richness of the oil and the saltiness of the soy sauce without making the meat taste sour. Red wine vinegar substitutes like sherry or cider vinegar work well in a pinch.
• Garlic: Minced garlic brings a flavor boost to the marinated tenderloin beef.
• Seasonings: Coarsely ground black pepper, dried thyme, salt and hot pepper sauce give the marinade fresh, savory and herbal notes.
• Bay leaf: Though you don’t want to eat bay leaves, they have a wonderful aroma and add a unique herbal flavor to soups, stews or marinades. Dried bay leaves have a long shelf life, making them easy to have in your pantry, but you can also use a fresh bay leaf for a bolder taste.

Directions

Step 1: Make the marinade

In a bowl, combine the soy sauce, beef broth, olive oil, red wine vinegar, garlic, black pepper, dried thyme, salt and hot pepper sauce, and mix well. Refrigerate 1 cup, covered, for basting.

Step 2: Marinate the beef

Pour the remaining marinade into a shallow dish. Add the bay leaf and beef tenderloin. Turn the meat to coat, cover and refrigerate overnight.

Editor’s Tip: You can also combine the marinade and beef in a resealable food storage bag. Set the bag on a plate or in a bowl in case of a leak.

Step 3: Roast the beef

Drain the beef, discarding the marinade and bay leaf. Preheat the oven to 425°F.

Place the tenderloin on a rack in a shallow roasting pan. Bake, uncovered, until the meat reaches the desired doneness, 55 to 60 minutes, basting often with the reserved marinade. A meat thermometer should read 135° for a medium-rare roast, 140° for medium and 145° for medium-well. Let the meat stand for 15 minutes before slicing.

Editor’s Tip: Line the pan with aluminum foil or pour a thin layer of water into the bottom of the roasting pan, beneath the rack, so that any dripping soy or garlic from the marinade does not burn and make for difficult cleanup.

Marinated Beef Tenderloin Variations

• Enrich the marinade with wine: Add a splash of red wine to the marinade along with the broth, and then enjoy a glass with dinner.
• Use Worcestershire sauce: Though both sauces are umami-rich and deeply flavored, Worcestershire sauce has a very different flavor profile than soy sauce. Using Worcestershire instead will make the marinade seem brand new.
• Try a pork roast: Of all the types of pork, a boneless pork loin roast would make a great alternative to beef in this recipe. Aim for an internal temperature of 145° for juicy pork.
• Grill the beef: Take inspiration from these grilled beef tenderloin sandwiches and cook the marinated beef tenderloin on the grill. Adjust the heat as needed or move the roast to a cooler spot, if using charcoal, to prevent the outside from becoming too dark before the inside is cooked to your liking.
• Keep it gluten-free: If you need to avoid gluten, use gluten-free tamari in place of soy sauce. Though tamari and soy sauce and are not exactly the same, the difference in this tenderloin marinade for beef will be minimal.

How to Store Marinated Beef Tenderloin

Wrap a large, unsliced piece of marinated tenderloin beef in storage wrap and foil, or transfer it to a large storage container with a lid. Store sliced meat in a resealable food storage bag or container with a lid. When storing the meat, whether unsliced or sliced, you want to ensure that no juices leak and the meat does not dry out.

How long does beef tenderloin last?

An uncooked beef tenderloin with marinade will last one to two days in the refrigerator. Once cooked, leftovers last three to four days in the refrigerator.

How do you reheat beef tenderloin?

You can reheat beef tenderloin similarly to how you reheat steak. Since beef tenderloin is lean, it is best to quickly reheat slices in a skillet or microwave and reheat a larger piece in the oven. The exterior may lose its rosy hue, but the beef will still be tender if briefly reheated.

Can you make beef tenderloin marinade ahead of time?

Stir up the marinade in advance and store it in the refrigerator until you are ready to marinate the beef tenderloin. If making the marinade more than a day ahead, wait to add the fresh garlic because the flavor will intensify as it sits and you don’t want the garlic to become out of balance with the other ingredients.

Marinated Beef Tenderloin Tips

Can you use this beef tenderloin marinade on other cuts of beef?

Tenderloin is one of the best cuts of beef, but this marinade will also work on other beef roasts, like sirloin roasts, or even smaller steaks, like flank steak, which will benefit from the marinade’s tenderizing power.

Should you sear beef tenderloin before cooking?

In this recipe, the beef tenderloin is roasted at a high temperature in the oven, which will brown the exterior, so there is no need to sear the meat, but doing so won’t cause any issues. If you want to sear it, heat a thin layer of oil over medium-high heat in a skillet large enough to hold the tenderloin. Cook the tenderloin, turning, until browned. Be sure to pat the meat dry first so it doesn’t splatter in the hot oil.

Should you truss the beef tenderloin before cooking?

Trussing refers to tying a large cut of meat with butcher’s twine so that the meat is uniformly shaped. While you might be more familiar with trussing a chicken, any unevenly sized roast can benefit from being tied so that the meat cooks at the same rate. If your marinated tenderloin beef roast has one end thinner than the other, trussing will ensure consistent doneness for the whole piece.

What can you serve with marinated beef tenderloin?

Take a cue from steak sides and round out the meal with traditional mashed potatoes or savory-sweet honey garlic green beans. For a festive touch and bright pop of color, add a red wine cranberry sauce.