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.
Roasted Beef Tenderloin
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
- Combine the wine, soy sauce, ground mustard, Dijon mustard and garlic in a bowl.
- 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.
- Preheat your oven to 425°.
- Drain and discard the marinade from the tenderloin and place in a greased baking dish.
- 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°).