Marinated Beed Ternderloin
Recipe Source: Saints Preserved: Emmanuel Episcopal Church Parish Cookbook, copyright 1980
Some of my favorite recipes have come from the dog-eared pages of church cookbooks, and this one is no exception.
About the Dish
Beef tenderloin is an oblong muscle spanning the short loin and sirloin. It’s widely regarded as the most tender cut of beef, and can be made into various popular steaks, such as filet mignon and Chateaubriand.
Beef tenderloin was popular in France during the 18th century, often served in fine restaurants. When Julia Child became a household name in the U.S. during the 1950s and 1960s, interest in classic French cuisine exploded. Before long, beef tenderloin could be found in American dining establishments and kitchens, too.
Why is Beef Tenderloin So Good?
Beef tenderloin is a lean cut with little marbling — but despite its lack of fat, which typically lends flavor, it’s prized by chefs and diners alike because of its tenderness. As a muscle, the tenderloin isn’t exercised much, so it never truly toughens up. That’s what makes it so tender and, when properly prepared, delicious. With a slightly sweet profile and a texture that practically melts in your mouth, beef tenderloin is a popular cut that often comes with a higher price tag. But one bite in and you’ll realize it’s money well spent!
How to Prep a Beef Tenderloin
The trick to cooking beef tenderloin is simple: don’t overcook beef tenderloin. Keeping it flavorful and moist requires paying careful attention when it’s in the oven. Don’t get so caught up in cleaning the garage or watching football that you miss hearing the timer go off! Here’s a general guideline for a beef tenderloin roast recipe:
2- to 3-pound tenderloin roast:
- Roast 35 to 40 minutes for medium-rare (135°F)
- Roast 45 to 50 minutes for medium (150°F)
4- to 5-pound tenderloin roast:
- Roast 50 to 60 minutes for medium-rare (135°F)
- Roast 60 to 70 minutes for medium (150°F)
Pro Tip #1: Use a meat thermometer so you’ll know the exact internal temperature.
Pro Tip #2: Wrap your beef tenderloin in a strip (or strips) of bacon. This adds flavor and keeps the meat moist.
Mix 2 oz. Kitchen Bouquet, 6 oz. Soy Sauce, and 1 oz. Worcestershire Sauce. Pour over a 4-lb. tenderloin. Sprinkle lemon-pepper marinade over tenderloin and cover pan. Refrigerate overnight; turn meat a few times. Preheat oven to 450 degrees. Pour marinade off and put meat in oven. Cook 20-25 minutes. Do NOT open door. If using a larger tenderloin, cooking time may have to be lengthened. This recipe may be easily increased to feed a large group and still taste great.
How I Cooked It
A well cooked beef tenderloin is one of the best meals you can serve, so I was both eager and appreciative of this recipe. Eager because I thought, I get to cook and eat a beautiful Certified Angus Beef tenderloin. Apprehensive because the recipe called for soy sauce and lemon pepper, which seemed like a cheap way to treat a luxurious piece of beef. But I was so wrong. Sometimes you don’t need to overdo it. Keep it simple and keep it delicious, as I did for this beef tenderloin tips recipe!
- Herb Bouquet
- 12 oz. Soy Sauce
- 4 oz. Worcestershire Sauce
- Sprinkled Lemon Pepper until covered
- 8 lb. Beef Tenderloin
- Mix together Herb Bouquet, Soy Sauce, Worcestershire Sauce
- Pour over Tenderloin
- Sprinkle lemon-pepper marinade over tenderloin and cover pan
- Refrigerate overnight; turn meat a few times
- Preheat oven to 425 degrees
- Pour marinade off
- Cook meat in oven until internal temperature reaches desired doneness (refer to chart above)
- Do NOT open the door