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Marinade:
1 tsp kosher salt
1 ½ tsp dried rosemary
1 ½ tsp dried basil
½ tsp red pepper flakes
2 garlic cloves, minced
¼ c soy sauce or tamari sauce
¼ c balsamic vinegar
½ c extra virgin olive oil
2 c Australian Shiraz or other hearty dry red wine
1 (6 lb) whole beef tenderloin, trimmed and tied (3 ½ lb trimmed weight)
1 tbsp extra virgin olive oil for brushing
To make marinade: In a large bowl, whisk together all of the marinade ingredients, being sure to dissolve salt.
Put tenderloin in a large glass or ceramic baking dish or a jumbo-sized self-sealing plastic storage bag. Pour in marinade and cover with plastic wrap (or close bag). Refrigerate, occasionally turning tenderloin in marinade, for at least 8 or up to 24 hours. Drain tenderloin and pat it dry with paper towels. Let stand at room temperature for 1 hour.
Preheat oven to 450°F. Lightly oil a large roasting pan.
Brush tenderloin all over with oil. Place tenderloin in roasting pan. Roast for 10 minutes. Turn tenderloin over and reduce heat to 350°F, 20-30 minutes for medium rare. Transfer to a carving board and let stand for 10 minutes.
Discard twine. Using a carving knife, cut tenderloin crosswise, into 1/2-inch slices. Serve warm or room temperature.
Home-Trimmed Tenderloin: We offer trimmed and tied beef tenderloin at The Fresh Market. If you prefer to purchase a whole tenderloin and trim it at home, here’s how to do it.
To trim tenderloin: Drain beef from its vacuum packaging and rinse under cold running water. (Any odor will dissipate in a minute or so.) Pat dry with paper towels. Using a sharp, thin-bladed knife, trim away any fat, including large lump at wide end, and discard. Pull and cut away long, thin “chain” muscle that runs length of tenderloin. Trim away fat from chain and reserve meat for another use. Following natural muscle separation, cut away large clod of meat at the wide end and reserve for another use. At one end of tenderloin, make an incision under silver sinew. Slip knife under sinew and pull and trim it away. Work lengthwise down tenderloin until it is completely free of sinew and fat. The trimmings will yield extra meat for a sauté or kebabs.
To tie home-trimmed tenderloin: Fold thin ends of tenderloin underneath bulk of meat so tenderloin is same thickness throughout its length, and tie in place with kitchen twine. Tie entire tenderloin crosswise at 2-3-inch intervals.
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I made this recipe Christmas 2021 and am making it again for 2022. The whole table had rave reviews and I think it’s going to be a Christmas tradition now.
This is the best recipe, we first made it about 10 years ago for our wine friends. It’s become an annual celebration with our friends. Flavor is delicious.
Very nice instructions. It’s very easy to follow. I’ve been preparing this for Christmas dinner for at least 20 years, I always buy a whole tenderloin and after I marinade, if it’s too much I freeze half for another nice dinner.
Delicious!
I have made this twice before for my family at Christmas. The tenderloin turns out amazing! My family has now deemed this a must have for the holidays. There is never a single bite leftover. The instructions for how to trim on your own were a life saver the year I forgot to ask for it trimmed! Love, love this recipe! Thanks Fresh Market for making me a chef in my kids eyes!!
This recipe is fantastic, we have used it several time to entertain our wine club and guest love it.
It is extremely helpful to get a detailed instruction on how to trim a whole beef tenderloin. I had bought this in other stores before, it always seemed that so much extra meat was taken off and discarded. I certaly can see some of the trim is waste, but other parts can be frozen and used in a stock. Thanks for your help.
This recipe is great I tried it it turned out perfect
Wonderful
Excellent recipe! A+
This was the best tenderloin recipe I have ever tried. The preparations were easy, and the marinade smelled so delightful! The end result was perfect. There wasn’t a bite left on any of my guests’ plates. I will definitely make this again.
Love love love this recipe! We had a excellent dinner. Thanks for all the help and support from the meat counter employees. We love our Tallahassee FL store.
Excellent,
Have used this tenderloin in the past and it was nothing short of remarkable
Some of the best for working up beef tenderloin. Nice instructions for trimming the tenderloin yourself. The recipes is to die for, easy and excellent.
Excellent
Excellent
Excellent!