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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Marinated Beef Tenderloin Recipe

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This recipe for Marinated Beef Tenderloin is from Five Generations of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5-6 pound beef tenderloin, trimmed (I prefer to have mine tied)
2/3 C. red wine vinegar
2/3 C. sugar (you can reduce this amount for a less sweet flavor)
2/3 C. dark soy sauce
4 cloves garlic, minced
Directions:
Directions:
Mix ingredients and marinate meat for about 1 1/2 hours. Remove meat from marinade and roast in a preheated 375 degree oven 35 - 40 minutes. Check internal temperature with meat thermometer for desired doneness.

On a grill, sear and then cook over indirect heat with the lid down. Stop cooking when internal temperature reaches 145º, usually about 45 minutes after searing.

Cool it to room temperature, uncovered before slicing. Insures that the meat will stay rosy. This recipe lends itself well to serving at room temperature.

I like to serve it with a horseradish sauce, made from sour cream, a little mayonnaise, and fresh horseradish.

Julia Child says that a 4 pound, fully trimmed roast will serve 6-8 people.
Personal Notes:
Personal Notes:
This recipe came from Marie Huntington, Columbus, IN. She is the former owner of Cooks and Company. This is a wonderful meat for a special meal, and very easy to prepare. It is just great with scalloped potatoes. It really is very good served at room temperature!

 

 

 

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