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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Marinade Beef Tenderloin
Marinade Beef Tenderloin

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.

Marinade Beef Tenderloin closeup
Marinade Beef Tenderloin

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 closeup

Marinade Beef Tenderloin

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Enjoy a Marinade Beef Tenderloin for your next holiday meal or special occasion! 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!
5 from 3 votes
Print Pin Rate
Course: Dinner, Holidays
Cuisine: American
Keyword: Marinade Beef Tenderloin
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Marinade time in refrigerator: 8 hours
Servings: 4 servings
servings
Calories: 315kcal
Author: Bernice

Equipment

  • 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
  • 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.

Recipe Notes

Calories are approximate based upon serving size.
Nutrition Facts
Marinade Beef Tenderloin
Amount Per Serving (4 servings)
Calories 315 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 8g50%
Cholesterol 23mg8%
Sodium 170mg7%
Potassium 182mg5%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 266IU5%
Vitamin C 1mg1%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.