Roasted Beef Tenderloin

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Happy Valentine’s Day! It’s finally here! Valentines are ready to go, kids are super excited and we were able to lock in our favorite sitter for the evening – which makes my husband and me super excited. We’re looking forward to a nice dinner out with four of our closest friends. Nice dinners have been abundant this month. Last week I shared my recipe for Broiled Lobster Tails and today I’m sharing a recipe for Roasted Beef Tenderloin. I figured if I’ve already given you the surf, you should definitely have the turf to go along with it! What a surf and turf combo it would be!

My day yesterday started out so nice. Josh surprised me with a beautiful vase of Intuition Roses.

Supposedly, they were created in France and there’s one company in Colombia that has an exclusive license to growing them. How do I repay such a nice gesture? With red meat of course.

How red do you like your meat? Josh and I prefer our steaks and tenderloin prepared medium rare, which on a meat thermometer, that’s somewhere between 145-150 degrees Fahrenheit.

I prepared a marinade with white wine, soy sauce, mustard, rosemary (I didn’t have fresh) and garlic, put the tenderloin in a Ziploc bag, poured the marinade over the meat and set it in the refrigerator for about 90 minutes. Ideally, you should let it marinate for at least 3 hours. I didn’t have that kind of time. Let me tell you what, it was still divine!

I understand that not everyone likes meat as rare as my husband and I, but I have to say, this was melt-in-your-mouth delicious. You may be wondering if it “moo’d” at me. I can assure you, I heard nothing. Everyone has different preferences when it comes to red meat, so just cook it until it reaches a temperature you’re comfortable with.


Perfect for any occasion, I encourage you to try this recipe!


  • Trimmed beef tenderloin (about 3 pounds)
  • 3/4 cup soy sauce
  • 3/4 cup Chardonnay or beef broth
  • 4 teaspoons rosemary (use fresh if you have it)
  • 1 teaspoon ground mustard
  • 4 teaspoons Dijon mustard
  • 3 garlic cloves or 3 teaspoons minced garlic


  1. Combine the wine, soy sauce, ground mustard, Dijon mustard and garlic in a bowl.
  2. Place tenderloin in a large Ziplock bag and pour the marinade over the tenderloin. Refrigerate for at least 3 hours (not more than 12) turning several times.
  3. Preheat your oven to 425°.
  4. Drain and discard the marinade from the tenderloin and place in a greased baking dish.
  5. Bake, uncovered, for 50-60 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145-150°; medium, 160°; well-done, 170°).


  1. My husband and I LOVE beef tenderloin. I usually make it around the holiday time. It’s so satisfying. I pinned this because I always forget the recipe I use and can never remember timing, etc. Thanks for sharing at the Pin It Party!

    • Reesa, I’m a meat and potatoes kind of girl and this is definitely a treat we look forward to. Thanks so much for stopping by and saying hello!

  2. Cheryl B. says:

    Something is missing in step 2. It says “Pour half of Refigerate” but doesn’t say to pour half of what.

    • Hi Cheryl, I think it was just a grammar mistake in the recipe instructions. I fixed it now. Hope you tried the recipe and thanks for pointing that out!

  3. How many people would a 3 lb tenderloin serve? I’ve never made a tenderloin before, but going to this holiday season so we eat something other than just turkey & ham, lol

    • Hi Debbie, I would think it would serve about 4-6 depending on how big of eaters you have. If you’re serving it alongside another meat you’d probably get away with a smaller cut of beef.

  4. Hello I made this tonight. It was fantastic & super easy! Had garlic red mash potatoes to compliment it.

  5. Albert J Murray says:

    That beef looks very good to me. I will have to surprise my mother with the dish and see how we like it. Thank you for the beef tenderloin time.

  6. Can you substitute anything besides the mustard? Does it taste mustardy? I hate mustard but would try it if you can’t really taste it.


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