Beef Tenderloin Marinade Recipes

MARINATED BEEF TENDERLOIN

Steps:

• In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.

MARINATED BEEF TENDERLOINS

Steps:

• In a small bowl, combine the first 6 ingredients. Set aside 3/4 cup for basting. Pour remaining marinade into a shallow dish; add the steaks and turn to coat. Cover; refrigerate for at least 15 minutes. , Drain and discard marinade. Grill steaks, covered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting with reserved marinade.

BEST EVER BEEF MARINADE

Steps:

• Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.

MARINATED TENDERLOIN OF BEEF

Steps:

• Place beef in resealable plastic bag or large glass or plastic dish. Mix remaining ingredients; pour over beef. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat.
• Heat oven to 425°. Remove beef from marinade; discard marinade. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef.
• Roast uncovered 40 to 45 minutes or until thermometer reads 140° (medium-rare doneness). Cover beef loosely with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 145°. (Temperature will continue to rise about 5° and beef will be easier to carve as juices set up.) Cut beef across grain at slanted angle into thin slices.

MARINATED BEEF TENDERLOIN

Steps:

• Place beef in a resealable plastic bag. Whisk together Worcestershire sauce, lemon juice, garlic, salt, pepper, and oil, and pour over beef. Tightly seal bag, and let beef marinate at room temperature 2 hours, turning bag occasionally.
• Preheat broiler with rack 4 inches from heat source. Transfer beef and marinade to a heavy oven-safe skillet just large enough to hold the beef. Spread 2 tablespoons butter over top of beef; broil 8 minutes. Remove from oven, turn beef with tongs, and spread remaining 2 tablespoons butter on top. Broil 5 minutes more. Remove from oven, and cover skillet tightly with foil. Let beef in skillet rest 45 minutes. Thinly slice, and transfer to a serving platter. Serve with pan juices.

MARINATED BEEF TENDERLOIN

Steps:

• Pierce meat with a fork in several places.
• Put meat in a deep plastic bag.
• Combine all ingredients and pour over meat.
• Refrigerate for 24 hours.
• Preheat oven to 425 and bake for 40 - 50 minutes, depending on how you prefer your meat cooked.
• Please note * marinating time is not included in preparation time.

BEEF TENDERLOIN MARINADE

Steps:

• Whisk sherry vinegar, molasses, red wine vinegar, olive oil, garlic, serrano pepper, soy sauce, rosemary, sage, thyme, salt, and pepper together in a medium bowl until well combined. Let sit until flavors have melded, about 1 hour.

COGNAC MARINATED BEEF TENDERLOIN

Steps:

• Coat a saucepan with vegetable cooking spray and place over medium-high heat until pan is hot.
• Add shallots and garlic and saute until tender.
• Add thyme and next 4 ingredients and bring to a boil.
• Remove and let cool.
• Place tenderloin in a large, heavy-duty, zip top plastic bag and pour the cooled marinade in and seal the bag.
• Shake the bag until the meat is well coated.
• Marinate for 8 hours in the refrigerator, turning the bag occasionally.
• When ready to cook, remove meat from the bag and discard marinade.
• Place meat on a rack in a roasting pan coated with cooking oil spray.
• Insert meat thermometer into thickest part of tenderloin, if desired.
• Preheat oven to 500 degrees and place tenderloin in oven. Now reduce heat to 350 degrees and bake for 50-55 minutes or until meat thermometer registers 140 degrees for rare, or 160 degrees for medium.
• Remove from oven and let stand 10 minutes before slicing.