Step-by-Step Guide to Make Award-winning Beef Tenderloin (best recipe)
Hello everybody, it's Louise, welcome to our recipe page. Today, we're going to make a distinctive dish, How to Make Quick Beef Tenderloin (best recipe). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Beef Tenderloin (best recipe), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef Tenderloin (best recipe) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Beef Tenderloin (best recipe) using 11 ingredients and 15 steps. Here is how you cook that.
Ingredients and spices that need to be Get to make Beef Tenderloin (best recipe):
- 4 1/2-5 pounds filet of beef or beef tenderloin whole.
- Marinade:
- 1/2 cup soy sauce
- 1/2 cup honey
- 2 tbs chopped ginger
- 1/4 cup balsamic vinegar
- 1/3 cup dry red wine
- 2 tbs black pepper
- 2 tbs chopped garlich
- 3 tbs cornstarch
- 1 bay leaf
Steps to make Beef Tenderloin (best recipe)
- Combine all marinade ingredients in heavy saucepan; mix well.
- Bring just to boiling point.
- Remove from heat and allow to cool.
- Place beef in glass, enamel, or stainless steel pan.
- Pour cooled marinade over beef and cover.
- Allow to marinate over night.
- Remove from fridge several hours before roasting.
- Preheat oven to 450°F.
- Place meat in shallow baking pan and pour marinade over it. (I leave it in the shallow dish in which it marinated overnight.)
- Roast for 20 minutes, basting with marinate from time to time.
- Reduce heat to 350°F.
- Continue roasting another 20 minutes (or until beef reaches desired doneness).
- Remove from oven and let cool in marinade.
- Cut into thin slices and serve at room temperature.
- Note: This is best served rare to medium rare. It is often done after 40 minutes of roasting, so please be care not to overcook.
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