Roasted Beef Tenderloin

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

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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°).