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Roasted Beef Tenderloin

February 14, 2014

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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.

 

Roasted Beef Tenderloin

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

  • Author: Sara

Ingredients

  • 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

Instructions

  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°).

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Posted in: Main Courses, Recipes, Valentine's Day

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  1. Reesa Lewandowski says

    February 16, 2014 at 12:50 am

    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!

    Reply
    • Sara says

      February 16, 2014 at 9:40 pm

      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!

      Reply
  2. Cheryl B. says

    June 15, 2014 at 9:14 am

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

    Reply
    • Sara says

      June 16, 2014 at 11:16 pm

      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!

      Reply
  3. Debbie says

    November 23, 2014 at 10:40 pm

    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

    Reply
    • Sara says

      November 24, 2014 at 8:41 am

      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.

      Reply
  4. Anna says

    December 24, 2014 at 5:31 pm

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

    Reply
    • Sara says

      December 25, 2014 at 6:41 am

      I’m so glad you enjoyed it, Anna!

      Reply
  5. Albert J Murray says

    December 19, 2015 at 2:51 pm

    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.

    Reply
    • Sara says

      December 20, 2015 at 8:44 pm

      I hope you and your mom enjoy the recipe!

      Reply
  6. M says

    September 9, 2016 at 3:55 pm

    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.

    Reply
    • Sara says

      September 10, 2016 at 10:08 pm

      I don’t like mustard either and you cannot taste it. At least I couldn’t. Let me know if you try it!

      Reply
  7. Philip Hardy says

    January 11, 2020 at 3:38 pm

    In consideration of the question, ‘How many does it serve ?’, I recall that during a tour of the kitchens of the Greenbrier, there were recipes and comments painted on the wall. The one that sticks in my mind is the one that said, ‘Serves 4 if they like it, and 6 if they don’t’. Makes you smile doesn’t it.

    Reply

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Hi, I'm Sara!

I’m a Mid-Western girl with a Type A personality who lives to entertain. I believe it’s the special touches that make all the difference when it comes to family, home and a happy life. Read more

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