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Beef Tenderloin In Red Wine Marinade

Barbecue.Master's picture
Beef Tenderloin In Red Wine Marinade has a delectable taste. The beef and red wine gives the Beef Tenderloin In Red Wine Marinade a cool taste. Beef Tenderloin In Red Wine Marinade is inspired by restaurants across the world. Must catch it.
  Beef tenderloin 6 Pound, trimmed of excess fat (Whole Ones, Also Called Fillet Of Beef)
  Dry red wine 2 Cup (32 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Onion 1 Large, chopped
  Chopped parsley 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced or pressed
  Bay leaves 2
  Pepper 1 Teaspoon

Place beef in a 4 to 6-gallon heavy-duty plastic bag set in a rimmed baking pan (at least 10 by 15 inches).
In a bowl, stir together wine, oil, onion, parsley, garlic, bay leaves, and pepper.
Pour over roast in bag; seal bag securely.
Let stand at room temperature for at least 3 hours or refrigerate until next day, turning bag over several times.
Lift meat from marinade and drain briefly (reserve marinade).
Fold thin end of fillet under; tie securely with string to make fillet as evenly thick as possible.
Place meat on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, basting frequently with marinade and turning every 5 minutes for even browning, until a meat thermometer inserted in thickest part registers 135° to mot for rare (about 50 minutes).

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Beef Tenderloin In Red Wine Marinade Recipe