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Christmas: Marinated Beef Tenderloin

Source of Recipe

From "Christmas 101" by Rick Rodgers


Recipe Introduction

"Marinated, roasted beef tenderloin is one of the most versatile dishes in a cook's repertoire. Served hot, it can be the main course of a holiday sit-down dinner. Cooled, then thinly sliced, it is often the centerpiece of an open-house buffet. The citrus-red wine-balsamic vinegar marinade used here is tasty but very strong—don't marinate the beef for too long, or the acids in the marinade could give the meat a mushy texture."

List of Ingredients

â—¦ One 3 ½- to 4-pound trimmed beef tenderloin

Marinade:
â—¦ 1 cup hearty red wine, such as Zinfandel
â—¦ Grated zest and juice of 1 large orange
â—¦ â…“ cup soy sauce
â—¦ â…“ cup extra-virgin olive oil
â—¦ ¼ cup balsamic vinegar
â—¦ 2 cloves garlic, crushed under a knife
â—¦ 1 ½ teaspoons dried rosemary
â—¦ 1 ½ teaspoons dried thyme
â—¦ ½ teaspoon whole black peppercorns
â—¦ 1 tablespoon extra-virgin olive oil
â—¦ ½ teaspoon salt
â—¦ ½ teaspoon freshly ground black pepper


Recipe

Fold the thin ends of the tenderloin underneath so the tenderloin is the same thickness throughout its length, and tie with kitchen string. Tie the roast crosswise at 2- to 3-inch intervals.

To make the marinade, whisk together all of the ingredients in a large bowl to combine. Place the tenderloin in a jumbo-size self-sealing plastic bag, and pour in the marinade. Close the bag and refrigerate the tenderloin, turning it occasionally, for at least 2 hours and up to 4 hours. Remove the tenderloin from the marinade and discard the marinade.

Position a rack in the center of the oven and preheat to 425° F. Rub the tenderloin with the oil and season with the salt and pepper. Place in a large roasting pan (no need to use a roasting rack). Roast until an instant-read thermometer inserted in the center of the roast reads 125° F for medium-rare meat (the internal temperature of the meat will continue to rise about 5° F outside of the oven).

If serving hot, let stand for 10 to 15 minutes before carving.
If serving at a buffet, cool for at least 30 minutes, then carve and serve within 2 hours. Or cool completely, wrap tightly in foil, and refrigerate for up to 2 days before carving.

Serve at room temperature.

Makes 8 to 12 main-course servings;
or 16 to 20 buffet servings