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5 from 1 vote

Best Ever Marinated Beef Tenderloin

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!
Course Beef, Main Course, Main Dish
Cuisine Beef, Celebration, Christmas, Holiday, New Years Eve, North American
Keyword Best Ever Marinated Beef Tenderloin
Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 2 hours 45 minutes
Servings 6 servings
Calories 578kcal
Author Chrissie


  • 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.



A 2-pound Beef Tenderloin serves about 6 people (six 5-ounce servings cooked).
Serve with my Best Ever Horseradish Sauce.
To avoid overcooking, cook to one degree Celsius (2-3 degrees Fahrenheit) less than indicated. The beef will continue to rise in temperature slightly as it rests.

Temperature Guide:

  • 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
**Consult your local health authorities for food safety guidelines for cooking meats.**


Serving: 5ounces | Calories: 578kcal | Carbohydrates: 13g | Protein: 28g | Fat: 42g | Saturated Fat: 15g | Cholesterol: 106mg | Sodium: 538mg | Potassium: 620mg | Fiber: 1g | Sugar: 9g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 4mg