This Best Ever Marinated Beef Tenderloin is perfectly tender & juicy and packed with flavour – Easy to make with a simple marinade and great for the holidays served with horseradish sauce!
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I don’t know about you, but spending a lot more time at home these days has me cooking even more than usual. With big family gatherings kind of out of the question this upcoming holiday season (thanks to the current times we’re living in), making a nice holiday meal at home is where it’s at! This Best Ever Marinated Beef Tenderloin is the PERFECT recipe for Christmas, New Years, or any celebration meal. It’s restaurant-quality, and SO easy to make!
If the idea of roasting a Beef Tenderloin at home scares you, don’t worry! It’s actually really simple, and with a few tips (read all my NO FAIL tips below!!) you’ll be well on your way to an absolutely delicious meal that will rival any restaurant meal.
Kitchen tools for roasting Beef Tenderloin
This recipe requires only a few simple kitchen tools:
- A container or dish for marinating.
- A simple roasting pan or casserole dish.
- Butcher’s twine for tying up the meat before roasting.
- An instant read meat thermometer (affiliate link) is a MUST for any roasted beef you make. Check the doneness easily by measuring the temperature of the meat to ensure the beef stays nice and juicy and doesn’t dry out or overcook!
- A good knife for carving (affiliate link) is important for those nice, clean slices!
If you’re looking for a cheap but effective meat thermometer for roasted meats like this that doesn’t require you to open the oven door, try THIS ONE (affiliate link). I also really like THIS ONE from Ikea called the FANTAST (not an affiliate link).
Ingredients for Marinated Beef Tenderloin
To make this Best Ever Marinated Beef Tenderloin you’ll need:
- Red Wine
- Balsamic Vinegar
- Olive Oil
- Worcestershire Sauce
- Brown Sugar
- Dijon Mustard
- Salt and pepper
- Shallots (or finely diced onion)
- 2-pound beef tenderloin
How to Roast the Perfect Beef Tenderloin
Here are all my best no-fail tips for roasting beef tenderloin so it’s juicy and delicious every time!
- Marinate. If you want to infuse flavour into roasted meats (especially beef and pork), the best way is to make a simple marinade and marinate the beef for about 2-6 hours.
- Tie it up. Using butcher’s twine to tie the tenderloin in several places will help it roast evenly and keep it together as it roasts.
- Increase the oven temperature. One of the most common mistakes home cooks make when roasting beef or pork is roasting a too low a temperature. A higher temperature (like 425 degrees Fahrenheit) ensures the outside of the roast will be caramelized with beautiful texture and the inside will be juicy and tender.
- Use a thermometer. Since every beef tenderloin is a different size, using a meat thermometer will ensure it’s cooked to the correct temperature and doneness. We like our beef tenderloin cooked to medium rare, or 63 degrees Celsius (145 degrees Fahrenheit).
- Let it rest. Once the roast comes out of the oven, let it sit for about 10 or 15 minutes before slicing into it. This will ensure the juices stay in the meat, making your beef roast ultra moist and juicy.
- Save the pan juices. Pan juices from beef tenderloin can be used to make a delicious gravy, or you can serve the beef tenderloin with my famous Best Ever Horseradish Sauce!
Looking for delicious dishes to serve alongside this Beef Tenderloin? You’ll LOVE these Best Ever Creamy Mashed Potatoes, these Garlic Butter Roasted Carrots, these Roasted Green Beans with Cherry Tomatoes, or these Crispy Rosemary Garlic Roasted Potatoes!
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I hope you love this beef tenderloin recipe as much as we do!
Let me know in the comments below, what’s your favourite holiday side dish to serve at Christmas? I’d love to know!
Looking for holiday side dishes? You’ll LOVE these:
- Easy Crock Pot Garlic Mashed Potatoes
- Easy Vegan Green Bean Casserole
- Roasted Garlic Butter Carrots
- Apple Walnut Spinach Salad
- Roasted Beet Salad with Greens
- Maple Rosemary Roasted Sweet Potatoes
- Winter Berry Cocktail (Alcohol Free Version Included)
- Rosemary Dill Roasted Potatoes
Kitchen tools I recommend:
Want the perfect horseradish sauce? Check out my Best Ever Horseradish Sauce Recipe!
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel.
Best Ever Marinated Beef Tenderloin
- 2 pound beef tenderloin at room temperature
- 1 cup red wine
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 8 cloves garlic finely minced
- 2 small shallots finely minced
- 3 tablespoons brown sugar
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon prepared horseradish
- 1 teaspoon dijon mustard
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- Ensure the beef tenderloin is at room temperature (set it out of the fridge for about 30 minutes).
- Tie the beef in 3 or 4 places to ensure it's a uniform thickness throughout. It may be possible to buy a beef tenderloin from your butcher that's already tied.
- Combine the red wine, balsamic vinegar, olive oil, garlic, shallots, brown sugar, Worcestershire sauce, horseradish, dijon mustard, thyme, rosemary, salt and pepper in a large container or baking dish (for marinating), and whisk everything together with a fork or a whisk to combine.
- Place the beef tenderloin in the marinade and coat it well in the marinade.
- Cover and refrigerate for 2 to 6 hours, turning the beef in the marinade once during that time.
- Preheat your oven to 425 degrees Fahrenheit and prepare a small roasting dish (without a rack) by greasing it with some butter or cooking spray.
- Remove the beef from the marinade and place it into the prepared dish, drizzling a few tablespoons of the marinade over the beef.
- Place the beef in the oven and roast at 425 degrees Fahrenheit for about 30-40 minutes, or until it reaches at internal temperature of 63 degrees Celsius for Medium Rare.
- Let the beef rest, covered with some aluminum foil, for about 10 minutes before slicing and serving with my Best Ever Horseradish Sauce.
- For rare cook to 57 Celsius or 135 Fahrenheit
- For medium rare cook to 63 Celsius or 145 Fahrenheit
- For medium cook to 71 Celsius or 160 Fahrenheit
- For medium well cook to 74 Celsius or 164 Fahrenheit