How to Make the Very Best Beef Tenderloin Roast

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I’m going to share with you how to make the very best beef tenderloin roast. I made this roast many years ago and it’s become a family favorite for not only me but my brothers and my sister’s family’s as well.


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My Love for Cookbooks and Delicious Recipes

Like all my “if only’s” in life, I wish I lived in the south. I love so many things about the south; the architecture, the gardens, and the food. I started getting “Southern Living” magazine in the ’80s and started collecting “Southern Living” Cookbooks soon after. The cookbook is every recipe that was in the magazines for the whole year. 2019 marked the 40th Anniversary of the Annual Recipe edition cookbook.

My Southern Living Cookbook – So well-loved and very used

I’ve long since donated most of my cookbooks as they were taking up a wall in my home. Although finding a recipe on the internet is fast and easy, I still have a few copies of my favorite books. I enjoy thumbing through the pages and seeing the pictures, while I decide what to make for dinner.

The one thing I discovered about “Southern Living” Magazine recipes is that I never had to worry about them not being tasty. Everything was tested in their test kitchens and had to be delicious and doable for a recipe to make it into the magazine. I was never afraid to make a southern living recipe for the very first time and serve it to guests.

One of the best recipes however is called “Spicy Beef Tenderloin “. As I said, it’s a family favorite! I can’t even count the number of times we’ve prepared this for family and friends. It’s an entertaining #1.

Spicy Beef Tenderloin

The Very Best Beef Tenderloin Roast Recipe – It's not really very spicy, it's just crazy tasty
Prep Time15 mins
Cook Time45 mins
Marinade8 hrs
Total Time9 hrs
Course: Main Course
Cuisine: American
Servings: 10 servings


  • 1 cup port wine, (see note)
  • 1 cup soy sauce
  • 1/2 cup olive oil
  • 1 tsp pepper
  • 1 tsp dried whole thyme
  • 1/2 tsp hot sauce
  • 4 cloves garlic, crushed
  • 1 bay leaf
  • 1 5-6 pound beef tenderloin, trimmed


  • Combine first 8 ingredients; mix well. Place tenderloin in a large shallow dish; pour wine mixture over top, and cover tightly. Refrigerate for 8 hours, turning occasionally.
  • Uncover tenderloin; drain off and reserve marinade. Place tenderloin on a rack in a pan; insert meat thermometer, making sure it does not touch fat. Pour reserved marinade in bottom of pan. Bake at 425° for 45 to 60 minutes or until thermometer registers 140° (rare). Bake until thermometer registers 150° for medium-rare or 160° for medium. SEE Notes


Handy” always cooks large pieces of meat on the grill with indirect heat.  If you would like more information about how he does this, please comment and we will be happy to help you.
We also buy a really good port wine.  We think it makes a very big difference.  If you’re going to spend a good amount of money on a whole tenderloin, its worth it to splurge on the port.  Our favorite is Frontenac Port from Geneva Cellars in Geneva, IL

You will never be disappointed with this recipe. It’s taste-tested and approved by “Southern Living” and “Living Large in A Small House”.

Again, if you want grilling tips, please comment below.




  1. Elizabeth@pineconesandacorns says:

    This looks delicious! I have to bookmark this recipe! Have a wonderful evening.

    1. It’s an amazing recipe Elizabeth – Everyone in my family makes this recipe for special occasions! Enjoy

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