Marinated Beef Tenderloin
My three grown children and grandkids enjoy this tempting tenderloin. Leftovers make wonderful sandwiches with oven-fresh bread and Dijon mustard. I sometimes substitute a marinated eye of round roast...and it turns out fine.
My three grown children and grandkids enjoy this tempting tenderloin. Leftovers make wonderful sandwiches with oven-fresh bread and Dijon mustard. I sometimes substitute a marinated eye of round roast...and it turns out fine.
- Carbohydrate 35.828017721443 g
- Cholesterol 174.6327 mg
- Fat 53.9718756901567 g
- Fiber 10.3052048851669 g
- Protein 69.174526423352 g
- Saturated Fat 20.2101712901897 g
- Serving Size 1 1 - (965g)
- Sodium 225.306191086428 mg
- Sugar 25.5228128362761 g
- Trans Fat 7.024233574174 g
- Calories 877 calories
Step-by-step
- In a bowl, combine the first nine ingredients; mix well.
- Cover and refrigerate 1 cup for basting.
- Pour remaining marinade into a large resealable plastic bag; add bay leaf and tenderloin.
- Seal bag and turn to coat; refrigerate overnight.
- Drain and discard marinade and bay leaf.
- Place tenderloin on a rack in a shallow roasting pan.
- Bake, uncovered, at 425 deg for 55-60 minutes or until meat reaches desired doneness (for medium-rare a meat thermometer should read 145 deg; medium, 160deg well-done, 170 deg, basting often with reserved marinade.
- let stand for 15 minutes before slicing.
The Consequences of Swapping the Cut
Substituting an eye of round roast for tenderloin fundamentally alters the cooking dynamics because lean round cuts lack the internal fat distribution of tenderloin and require precise temperature management to avoid excessive toughness during roasting at 425 degrees Fahrenheit. When adapting this preparation for diners avoiding gluten, verifying that the soy sauce base is replaced with a certified wheat-free tamari ensures safety without sacrificing the necessary sodium levels needed to penetrate deep muscle fibers during an overnight refrigeration phase. While the original recipe calls for a generous three-pound-plus tenderloin, smaller cuts demand shortened exposure to high dry heat to prevent irreversible moisture loss before a meat thermometer registers 145 degrees for medium-rare.
Managing High-Sodium Marinades and Basting
Soaking dense beef proteins in a full cup of soy sauce for up to twelve hours creates a heavily seasoned exterior that requires careful management when applying the reserved basting liquid during the final stages of the fifty-five to sixty-minute oven phase. Basting introduces sugars and liquids directly onto the roasting surface, which can scorch if the oven environment lacks adequate humidity or if the roasting pan fails to elevate the meat on a wire rack for proper air circulation. Allowing the roasted meat to rest undisturbed for fifteen minutes on a warm cutting board lets the muscle fibers relax and reabsorb distributed juices before slicing into portions.
