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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, beef tenderloin (best recipe). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Beef Tenderloin (best recipe) is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Beef Tenderloin (best recipe) is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have 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. Take 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. Make ready 1/3 cup dry red wine
  8. Take 2 tbs black pepper
  9. Take 2 tbs chopped garlich
  10. Get 3 tbs cornstarch
  11. Get 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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