This beef tenderloin is a wonderful and easy WOW recipe that can be served different ways. I got this recipe many years ago from my friend Joan. It’s so easy because you marinate it overnight or for at least 6 hours. It can be roasted in the oven or placed on a grill. It can be sliced into filets 1″ thick (or more) as an entrée or sliced thinner and placed on silver dollar sized buns for appetizers or small plate sandwiches. Some people prefer having creamy horseradish sauce to bring out the flavor of beef so you may want to have a serving dish of this on the side. No matter how it’s prepared or served you will have requests for the recipe. The aroma in your home when it’s roasting in the oven is mouthwatering.
Over the years I have used this many times as a dinner for friends and family, usually adding baked or twice baked potatoes, vegetable and salad. If asparagus is available I roast that in the oven with olive oil, salt & pepper, or I steam green beans or saute zucchini. I like to use a green vegetable on the plate. I have included the recipe for twice baked however the first steps of baking the potatoes at 475 degrees for an hour gives you perfect fluffy plain baked potatoes. The twice baked potatoes can be made ahead or even purchased from the deli counter at some stores. I made these that are pictured the morning of the dinner so they just needed topping and reheating which I did at the same time as the tenderloin.
Keeping entertaining easy allows more time to visit and catch up with your guests. Also, by preparing things ahead of time it keeps your kitchen uncluttered with less prepping dishes. Here are pictures of the steps, in the marinade, out of the oven to rest and sliced for serving. This will be done medium rare which I have found to be to most peoples liking. If someone prefers it medium or well usually an end cut works or I put their slice on a plate in the microwave for 15 seconds. You can always make something more done but you can’t go back to rare!
After all the years of the positive response I have received from this recipe I guess someday I should try the second recipe suggestion Joan gave me that day! Next week’s post will be 2 wonderful Italian salads. I usually serve one of the two with this dinner or pasta dinners. One I sometimes even use as an entree. Sign up on the sidebar to join my mailing list so you won’t miss them!
- ½ cup soy sauce
- ½ cup olive oil
- 1 Tablespoon dry mustard
- 1 Tablespoon dried parsley flakes
- 1 Tablespoon dried rosemary (or 3 Tablespoons of chopped fresh)
- 1 Tablespoon dried thyme leaves
- 1 teaspoon oregano
- 3 garlic cloves finely chopped
- 1 3# whole tenderloin
- Mix all the ingredients (except the tenderloin) in a glass 9X13 pan. Dredge the tenderloin in the marinade and turn over. Cover with plastic wrap and refrigerate for at least 6 hours or overnight for the best flavor. If you have the chance to turn the meat over in the morning or during the marinating time it will enhance the flavor.
- Bake at 350 degrees for 45 minutes. It will be medium rare or rare if thicker roast than normal.
- Let rest for 5 minutes before slicing.
- 4 Large Russet potatoes
- ½ cup sour cream
- ½ cup milk
- 2 Tablespoons butter
- salt & pepper
- ⅔ cup shredded cheddar cheese
- 4 green onions
- 4 slices of bacon
- Scrub/wash potatoes under running water and pierce a few times with a fork so they don't explode when baked. Place directly on oven rack.
- Bake at 475 degrees for 60 minutes. They are done when potatoes give a little when gently squeezed. Let cool until you are able to handle them.
- While potatoes are baking, slice bacon into ½ " slices and cook until crisp. If not serving right away, wrap in foil & refrigerate.
- When cool enough to handle, slice each potato in half and carefully scoop them out leaving about ¼ " in the skin.
- Mash adding the sour cream, milk and butter and salt and pepper to taste.
- Refill potato shells with the mashed potatoes, top with cheddar, green onions and cooked bacon and place in oven until cheese is melted (a few minutes) and serve.
- If serving later, put potatoes in baking pan (lightly sprayed or oiled for easy removal) without the toppings, cover and refrigerate. Then, 50 minutes before serving, top with cheese, green onions and bacon and reheat in 350 degree oven for 45 minutes