Marinated Beef Tenderloin
- One 6-pound beef tenderloin, untrimmed
- 1 cup hearty red wine, such as Zinfandel
- Grated zest and juice of 1 large orange
- 1/3 cup soy sauce
- 1/3 cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 garlic cloves, crushed under a knife
- 1½ teaspoons dried rosemary
- 1½ teaspoons dried thyme
- ½ teaspoon whole black peppercorns
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions:
This recipe assumes that you will be buying a whole, untrimmed beef tenderloin, which is available in vacuum-packed packages at large supermarkets and wholesale clubs.
- Drain the beef, rinse under cold running water, and pat dry with paper towels. (Do not be concerned about any odor—it will dissipate in a minute or so.) Using a sharp, thin-bladed knife, trim away any fat, including the large lump at the wide end, and discard. Pull and cut away the long, thin “chain” muscle that runs the length of the tenderloin. (If you wish, trim away the fat from the chain and reserve the meat for another use.) Following the natural muscle separation, cut away the large clod of meat at the wide end and reserve for another use. At one end of the meat, make an incision under the silver sinews covering the meat. Slip the knife under the sinew, and pull and trim it away. Work lengthwise down the tenderloin until it is completely free of sinew and fat.
- Fold the thin ends of the tenderloin underneath so the tenderloin is the same thickness throughout its length, and tie with kitchen string. Tie the roast crosswise at 2-to 3-inch intervals.
- To make the marinade, whisk together all of the ingredients in a large bowl to combine. Place the tenderloin in a jumbo-size self-sealing plastic bag, and pour in the marinade. Close the bag and refrigerate the tenderloin, turning it occasionally, for at least to 2 hours and up to 4 hours. Remove the tenderloin from the marinade and discard the marinade.
- Position a rack in the center of the oven and preheat to 425°F. Rub the tenderloin with the oil and season with the salt and pepper.