Marinated Beef Tenderloin

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Marinated Beef TenderloinLet me sum it up for you: Once upon a time there was a man who loved meat and potatoes. He grew up in the country and that’s how his momma raised him. This is the man I married.So, one day I’m flipping through my recipes, looking for such a recipe when I saw – it.

Marinated. Beef. Tenderloin. Have three words thrown together ever sounded so delicious?

I glanced through the ingredients. As usual, I didn’t have exactly what the recipe called for, so some adjustments would have to be made. Not enough to call off our date with the beef though! I decided on beef round steak because I didn’t have tenderloin and an eight mile trip to town didn’t make it to my ‘to do’ list.

Imagine, for a moment, the sound of sizzling steak. The juices snapping and popping and delicious smells filling the kitchen. The guys crowd around the oven, salivating in anticipation. It does a cook’s heart good to know their food is anticipated. (They may have even chalked up points for dessert. Shhh.)

I saved the marinade they’d been splashing in (the steaks, not the guys) and heated it on the stove. Wow. My kitchen smelled great. Maybe I could patent a candle. You could light it and a delicious aroma. . .no, delete that thought. Can you imagine how crazy the neighborhood dogs would go?! Not to mention the other meat and potato guys circling your house like vultures.

Okay, back to the recipe. After the steaks were browned and cooked thoroughly, I sliced them up and poured on the marinade.

Yum. Yum. Double yum. (You’re licking your lips, aren’t you? Heehee.)

I’ll be nice now and share the recipe. This was adapted from a recipe shared on the GFCFrecipes yahoo group.

Marinated Beef Tenderloin (casein-free, egg-free, gluten-free, nut-free, sugar-free, yeast-free, anti-candida, low-carb)

1 c. beef broth
1/2 c. soy sauce (Coconut Secret’s Coconut Aminos are soy-free and gluten-free)
1/4 c. coconut oil
1/4 c. water
3 cloves garlic, crushed
1 t. thyme
1 t. pepper
1 t. Tabasco sauce (optional) (read label carefully – may contain sugar)
6 lb. beef tenderloin

1. Lay beef tenderloin in a shallow baking pan. Combine broth, soy sauce, olive oil, water, crushed garlic, thyme, pepper, and Tabasco sauce and pour over beef. Cover and marinate in the refrigerator for 4-8 hours or overnight. Turn once so that both sides get a chance to soak it in.

2. Preheat oven to 325.

3. When you are ready to cook them, turn on the broiler. Place tenderloins in a shallow baking pan and reserve the leftover marinade. Place pan under broiler and brown both sides. Turn off broiler and turn oven back to 325. Bake 1 1/2 hrs. or until meat thermometer is 140 degrees F. (Cooking time will vary depending on how thick the meat is. Watch thinner cuts of meat or they will become overdone.)

4. When meat is nearly done, heat reserved marinade to a boil.

5. Slice tenderloins and pour marinade over top.

6. Scoop some corn and potatoes on the plate and you’ve got a meal to make your meat and potato guy one happy camper!

Makes 6 servings. Net carbs come to 4.67g.

Beef. It’s what’s for dinner!


Don’t know where to purchase some of these ingredients? Visit our Whole Food Sources page.

Shared with: Make Ahead Meals for Busy Moms,  The Healthy Home Economist, Flour Me With Love, Prairie Homestead, Nourishing Treasures, The Modest Mom, Time-Warp Wife, Simply Gluten & Sugar-Free, Real Food Forager, Young Living Oil Lady, Chef In Training, Vintage Wannabee, Delicious Obsessions, Far Above Rubies, Women Living Well, The King’s Court IV, The Gluten-Free Homemaker, Day 2 Day Joys, Laura’s Gluten-Free Pantry, Kelly the Kitchen Kop, Deep Roots at Home, Frugally Sustainable, Raising Homemakers, This Chick Cooks, It’s A KeeperOur Simple Country Life, GNOWFLGINS, Sorta Crunchy, Real Food Whole Health, Comfy in the Kitchen, Jill’s Home Remedies, Food Renegade, Real Food Freaks, Creative Christian Mama, Growing Home,

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I’m Paula - like many of you I wear a lot of hats. Child of God, wife of 18 years, mother of five, reluctant cook, full-time teacher, chocolate-snatcher, and children's author. Various family health issues including Lyme disease and candida has turned me into a 'researcher'. I don't have initials after my name, a degree in anything but motherhood, or a framed certificate on my wall. What I do have is a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it. Oh, and I also might mention homesteading, homeschooling, fitness, herbs, faith, and anything else I'm thinking about. . . like wow, I need to refill my tea. . .


  1. Renee says

    Mmm, this sounds good. I bet some onions on the top of that beef would be a great addition. Thanks s much for posting your recipes. I can’t wait to try them!

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