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How to Marinate a Beef Tenderloin

by
author image Sara Ipatenco
Sara Ipatenco has taught writing, health and nutrition. She started writing in 2007 and has been published in Teaching Tolerance magazine. Ipatenco holds a bachelor's degree and a master's degree in education, both from the University of Denver.
How to Marinate a Beef Tenderloin
A beef steak with salad. Photo Credit lsantilli/iStock/Getty Images

A beef tenderloin is one of the most popular cuts of meat because it is boneless and can be cooked into a very tender piece of beef. A marinade made of equal parts oil and acid, such as vinegar or citrus juice, adds tenderness to your beef tenderloin, as well as a strong burst of flavor. After you marinate your beef tenderloin, you can grill, roast or bake it, because it is a versatile cut of beef that responds well to most methods of preparation.

Step 1

Place the extra-virgin olive oil, white vinegar, garlic, onion, garlic powder, rosemary, sage, salt and pepper in a large dish. Whisk them together until well combined.

Step 2

Rinse your beef tenderloin with cold water, and pat it dry with a paper towel.

Step 3

Put your beef tenderloin in the mixture, and turn it with tongs to coat it evenly.

Step 4

Cover the marinating dish tightly with aluminum foil, and place it in the refrigerator.

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Step 5

Allow the beef tenderloin to marinate for eight hours, or up to 24 hours. Uncover it once an hour, if possible, and turn the meat. Use a turkey baster to baste the beef with the marinade each time you turn it.

Step 6

Pull the beef tenderloin out of the refrigerator about one hour before you plan to cook it. Leave it in the marinade during this time.

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References

  • "Food That Says Welcome: Simple Recipes to Spark the Spirit of Hospitality"; Barbara Smith; 2006
  • "The Healthy Beef Cookbook"; Richard Chamberlain, National Cattleman's Beef Association, American Dietetic Association and Betsy Hornick; 2005
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