Roasted Beef Tenderloin

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

Servings

Calories 43kcal

Author Sara

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°).

Marinade Penetration: Ensure the marinade penetrates the beef tenderloin evenly by massaging the marinade into the meat before sealing it in the Ziplock bag. This helps to infuse flavor throughout the tenderloin and ensures a more flavorful result.
Temperature Monitoring: Use a meat thermometer to accurately gauge the doneness of the beef tenderloin. Insert the thermometer into the thickest part of the meat to get an accurate reading. Remember that the meat will continue to cook slightly after it's removed from the oven, so aim for a temperature slightly below your desired level of doneness.
Resting Period: Allow the roasted beef tenderloin to rest for at least 10–15 minutes after removing it from the oven before slicing. This allows the juices to redistribute throughout the meat, resulting in a juicier and more tender final dish. Tent the tenderloin loosely with aluminum foil during the resting period to keep it warm.