Beef Tenderloin (best recipe)
Beef Tenderloin (best recipe)

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, beef tenderloin (best recipe). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Beef Tenderloin (best recipe) is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Beef Tenderloin (best recipe) is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook beef tenderloin (best recipe) using 11 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Beef Tenderloin (best recipe):
  1. Get filet of beef or beef tenderloin whole.
  2. Get Marinade:
  3. Get soy sauce
  4. Take honey
  5. Make ready chopped ginger
  6. Prepare balsamic vinegar
  7. Make ready dry red wine
  8. Take black pepper
  9. Prepare chopped garlich
  10. Make ready cornstarch
  11. Make ready bay leaf
Steps to make Beef Tenderloin (best recipe):
  1. Combine all marinade ingredients in heavy saucepan; mix well.
  2. Bring just to boiling point.
  3. Remove from heat and allow to cool.
  4. Place beef in glass, enamel, or stainless steel pan.
  5. Pour cooled marinade over beef and cover.
  6. Allow to marinate over night.
  7. Remove from fridge several hours before roasting.
  8. Preheat oven to 450°F.
  9. Place meat in shallow baking pan and pour marinade over it. (I leave it in the shallow dish in which it marinated overnight.)
  10. Roast for 20 minutes, basting with marinate from time to time.
  11. Reduce heat to 350°F.
  12. Continue roasting another 20 minutes (or until beef reaches desired doneness).
  13. Remove from oven and let cool in marinade.
  14. Cut into thin slices and serve at room temperature.
  15. 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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