Marinade Beef Tenderloin
Enjoy a Marinade Beef Tenderloin for your next holiday meal or special occasion! It is a wonderful experience. Your palate first enjoys the fragrant aroma of a Madeira Rosemary Shallot Sauce. Bite into the fork-tender Beef Tenderloin with a Three Little Pigs BBQ rub and a red-wine vinegar marinade that includes fresh Rosemary. This is an easy to make gourmet meal that rival the best steak houses!
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Best Beef Tenderloin Recipe
Start with purchasing two 6 ounce Beef Tenderloin. Rinse and dry the Beef Tenderloin placing in a plastic, sealable bag. Mix together the marinade ingredients of Olive Oil, red wine vinegar, salt, pepper, dried sage and fresh Rosemary sprig. Pour the marinade over the Beef Tenderloin. Tightly seal the plastic bag placing in a bowl (just in case the plastic bag leaks). Place in the refrigerator for a minimum of 8-hours flipping halfway through. We want our Marinade Beef Tenderloin to be immersed in the red wine vinegar mixture for an even amount of time.
Madeira Sauce
The Madeira Rosemary Shallot Sauce is simple to make. You can prepare the sauce ahead of time just exclude the cold butter and mushrooms. If making the sauce the same day as the Beef Tenderloin, you can make a pan sauce by using the meat drippings. Just be aware that adding wine to a hot pan can cause flare-ups!
In a pan or saucepan heat olive oil adding the shallots to cook slightly. Whisk in arrowroot or flour as a thickening agent. Place the rosemary swig in the pan (consider placing in cheese cloth to avoid rosemary needles in your sauce). Add equal amounts of beef stock and Madeira wine. (If needed, Port wine is a substitute for Madeira wine.) Cook down to desired thickness. For the gourmet touch add the cold butter and mushrooms.
Cooking Marinade Beef Tenderloin
Take the Marinade Beef Tenderloin out of the refrigerator. Remove from the plastic bag discarding the marinade. Let the meat come to room temperature for 30-minutes to an hour. Then rub Three Little Pigs BBQ generously over the meat. (If making a pan sauce, now is a good time to measure the ingredients.)
Heat a large stainless steel pan or cast iron pan with olive oil and sear all the sides of the Marinade Beef Tenderloin. Place it in an uncovered casserole pan that has been sprayed with a non-stick spray. Bake in a 425 degree oven for 20- to 30-minutes until desired temperature.
With beef a minute or two can be the difference from perfectly done to being over done. So watch the temperature carefully. Take the Marinade Beef Tenderloin out of the oven and let sit for 10-minutes before slicing and serving.
Below are guidelines to temperatures and doneness of the meat. If you are not sure which temperature to use, I recommend undercooking. You can place the Marinade Beef Tenderloin back into the oven or a couple of slices on the stove top for those who prefer a well done slice of meat.
- Rare: 120 to 125 degrees F
- Medium Rare: 130 to 135 degrees F
- Medium: 140 to 145 degrees F
- Medium Well: 150 to 155 degrees F
- Well Done: 160 degrees F and above
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Marinade Beef Tenderloin
Pin RecipeEquipment
- Casserole Pan
- Plastic, sealable bag
- Saucepan, medium size
- Whisk
- Stainless steel pan
Ingredients
Beef Ingredients
- 2 Beef Tenderloin 6 ounces each
- 1 tbsp Olive Oil
- Three Little Pigs BBQ Rub
Marinade Ingredients
- ¼ cup Olive Oil
- ¼ cup Red Wine Vinegar
- Fresh Rosemary Sprig in a cheesecloth
- ⅛ tsp Dried Sage
- Salt – dash
- Pepper
Madeira Shallot Sauce Ingredients
- 1 tbsp Olive Oil
- 2 Shallots sliced
- 1 tbsp Arrowroot or Flour
- ¾ cup Beef Stock
- ¾ cup Madeira Wine or Port Wine
- Fresh Rosemary Sprig in a cheesecloth
- 1 – 2 tbsp Butter Cold
- Mushrooms thick slices
Instructions
Oven Preparation
- Preheat oven to 425 degrees
- Spray a casserole pan with non-stick spray
- Cook for 20 to 30 minutes, uncovered, depending upon desired internal temperature.
Temperature Guidelines
- Rare: 120 to 125 degrees F
- Medium Rare: 130 to 135 degrees F
- Medium: 140 to 145 degrees F
- Medium Well: 150 to 155 degrees F
- Well Done: 160 degrees F and above
Beef Tenderloin Preparation
- Rinse and dry the Beef Tenderloin placing in a plastic, sealable bag.
- Mix together the marinade ingredients of Olive Oil, red wine vinegar, salt, pepper, dried sage and fresh Rosemary sprig.
- Pour the marinade over the Beef Tenderloin. Tightly seal the plastic bag placing in a bowl (just in case the plastic bag leaks).
- Place in the refrigerator for a minimum of 8-hours flipping halfway through.
- Note: The above measurements are approximate and will depend upon how much meat you are marinating.
Madeira Sauce Preparation
- You can prepare the sauce ahead of time just exclude the cold butter and mushrooms.
- If making the sauce the same day as the Beef Tenderloin, you can make a pan sauce by using the meat drippings. Just be aware that adding wine to a hot pan can cause flare-ups!
- In a medium sized saucepan heat olive oil adding the shallots to cook slightly.
- Whisk in arrowroot or flour as a thickening agent.
- Place the rosemary swig in the pan (consider placing in cheese cloth to avoid rosemary needles in your sauce).
- Add beef stock and Madeira wine.
- Add the cold butter and mushrooms.
Cooking Marinade Beef Tenderloin
- Take the Marinade Beef Tenderloin out of the refrigerator.
- Remove from the plastic bag discarding the marinade.
- Let the meat come to room temperature for 30-minutes to an hour.
- Rub Three Little Pigs BBQ generously over the meat.
- Heat a large stainless steel pan or cast iron pan with olive oil and sear all the sides of the Marinade Beef Tenderloin.
- Place it in an uncovered casserole pan that has been sprayed with a non-stick spray. Bake in a 425 degree oven for about 20- to 30-minutes until desired temperature.
- Take the Marinade Beef Tenderloin out of the oven and let sit for 10-minutes before slicing and serving.
SOMETHING FOR THE WEEKEND BERNICE? THIS LOOKS BEAUTIFUL, I HATE RARE MEAT, CHINA
Thank you! We had this meal for a special occasion. It was delicious!
I just love a well-cooked beef tenderloin but the only way I ever seem to cook one is on the grill. I am a little intimidated to try any other way in fear of ruining such a delicious cut of meat. I may try your recipe for the holidays, as you suggest, I just have to work up my nerve. Your images are inspiring and yummy looking. Happy November Bernice.
Thank you so much! I was the same. Nervous about an expensive cut of meat. I took a lot of time researching a recipe plus my husband provided morale support! I knew if I undercooked it would be okay since you can always put it back in the oven. Good luck to your cooking adventures!!