Marinated Beef Tenderloin - Carolina Country

Marinated Beef Tenderloin

4.0/5 rating (7 votes)
Marinated Beef Tenderloin


  • 1 cup soy sauce
  • 3⁄4 cup beef broth
  • 1⁄2 cup olive or vegetable oil
  • 2 tablespoons red wine vinegar or cider vinegar
  • 4 to 5 cloves garlic, minced
  • 1 teaspoon coarsely ground pepper
  • 1 teaspoon dried thyme
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon hot pepper sauce
  • 1 bay leaf
  • 1 whole beef tenderloin (3 1⁄2 to 4 pounds)


  1. In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a large resealable plastic bag; add bay leaf and tenderloin. Seal bag and turn to coat; refrigerate overnight. 

  2. Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425 degrees for 55-60 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well-done, 170 degrees), basting often with reserved marinade. Let stand for 15 minutes before slicing.



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4.0/5 rating (7 votes)

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