The Very Best Beef Tenderloin Roast Recipe - It's not really very spicy, it's just crazy tasty
Prep Time15 minutesmins
Cook Time45 minutesmins
Marinade8 hourshrs
Total Time9 hourshrs
Course: Main Course
Cuisine: American
Servings: 10servings
Calories:
Author: The Southern Living Cookbook
Equipment
2 Gallon Ziplock Bags
measuring cups
measuring spoons
Roasting Pan with Rack
Digital Meat Thermometer
large cutting board
sharp knife
Ingredients
1cupport wine,(see note)
1cupsoy sauce
1/2cupolive oil
1tspblack pepper
1tspdried whole thyme
1/2tsphot sauce
4clovesgarlic,crushed
1bay leaf
15-6 pound whole beef tenderloin,trimmed
Instructions
We order our beef tenderloin from a butcher but you can also get it from your local grocery store. If you order ahead of time, ask the butcher to trim the fat and membrane off of the tenderloin.Typically there is a tail on the tenderloin, you should wrap that under and tie it with kitchen twine so that the roast has a more consistent size throughout.
Combine the first 8 ingredients; mix well. Place tenderloin in a large shallow dish; or 2-gallon ziplock bag. Pour the wine mixture over top, and cover tightly. Refrigerate for 8 hours, turning occasionally.Take out of refrigerator a few hours before your going to cook to bring up to room temperature.
Uncover tenderloin; drain off and reserve marinade. Place tenderloin on a rack in a pan; insert a meat thermometer, making sure it does not touch fat. Pour reserved marinade into the bottom of the pan. Bake at 425° for 45 to 60 minutes or until the thermometer registers 140° (rare). Bake until the internal temperature is 150° for medium-rare or 160° for medium. Let rest for 10 minutes before cutting. SEE Notes
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, it's worth it to splurge on the port. Our favorite is Frontenac Port from Galena Cellars.