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Marinade Beef Tenderloin

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!
Prep Time1 hr 30 mins
Cook Time30 mins
Marinade time in refrigerator8 hrs
Course: Dinner, Holidays
Cuisine: American
Keyword: Marinade Beef Tenderloin
Servings: 4 servings
Calories: 315kcal
Author: Bernice


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


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 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 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.


Calories are approximate based upon serving size.