Beef Tenderloin (best recipe)
Beef Tenderloin (best recipe)

Hey everyone, welcome to our recipe site.it’s Madge Harrison. Today, we’re going to make a distinctive dish, beef tenderloin (best recipe). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Beef Tenderloin (best recipe) is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Beef Tenderloin (best recipe) is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook beef tenderloin (best recipe) using 11 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Beef Tenderloin (best recipe):
  1. Prepare 4 1/2-5 pounds filet of beef or beef tenderloin whole.
  2. Get Marinade:
  3. Take 1/2 cup soy sauce
  4. Get 1/2 cup honey
  5. Make ready 2 tbs chopped ginger
  6. Prepare 1/4 cup balsamic vinegar
  7. Prepare 1/3 cup dry red wine
  8. Get 2 tbs black pepper
  9. Make ready 2 tbs chopped garlich
  10. Prepare 3 tbs cornstarch
  11. Take 1 bay leaf
Steps to make Beef Tenderloin (best recipe):
  1. Combine all marinade ingredients in heavy saucepan; mix well.
  2. Bring just to boiling point.
  3. Remove from heat and allow to cool.
  4. Place beef in glass, enamel, or stainless steel pan.
  5. Pour cooled marinade over beef and cover.
  6. Allow to marinate over night.
  7. Remove from fridge several hours before roasting.
  8. Preheat oven to 450°F.
  9. Place meat in shallow baking pan and pour marinade over it. (I leave it in the shallow dish in which it marinated overnight.)
  10. Roast for 20 minutes, basting with marinate from time to time.
  11. Reduce heat to 350°F.
  12. Continue roasting another 20 minutes (or until beef reaches desired doneness).
  13. Remove from oven and let cool in marinade.
  14. Cut into thin slices and serve at room temperature.
  15. Note: This is best served rare to medium rare. It is often done after 40 minutes of roasting, so please be care not to overcook.

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