Beef Tenderloin Roast for a Family Dinner

Every Loves a Roast – Either Beef or Rump it still is a favourite dinner for most families

Roasting meat brings out the full flavor and marinating it leaves the roasted meat nice and juicy. To determine if your roast is cooked the way you like it use an internal meat thermometer. For well done meat the temperature should reach 170 degrees. If you like your meat cooked medium the temperature should reach 160 degrees and for medium rare is should reach 145 degrees. An eye of round roast may be substituted for the tenderloin if you prefer.

What You Need:

1 C of soy sauce

3/4 C of beef broth

1/2 C of olive oil

2 tbsp red wine vinegar

1/2 tsp hot pepper sauce

4 garlic cloves, minced

1 tsp pepper

1 tsp dried thyme

1/2 tsp salt

1 bay leaf

1 (3 1/2 lb.) whole beef tenderloin

How to Make It:

Place the soy sauce, beef broth, oil, vinegar and hot sauce into a large sealable bag.

Add the garlic, pepper, thyme and salt and seal the bag.

Shake to mix the ingredients together well.

Remove 1 C of the marinade, cover and refrigerate.

Add the bay leaf to the remaining marinade and place the tenderloin in the bag.

Seal and turn to coat the tenderloin well and refrigerate overnight.

Allow the oven to preheat to 425 degrees.

Place a rack into a shallow baking dish.

Remove the tenderloin from the marinade and discard the marinade.

Place the tenderloin on the rack in the dish and baste with the reserved marinade.

Roast the tenderloin for 60 minutes or until the tenderloin reaches the desired doneness, basting often.

Let the tenderloin stand 15 minutes before slicing.


Makes 6 servings


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