So, one day I’m flipping through recipes, looking for a meat-and-potato-man kind of recipe – when I saw it.
Marinated. Beef. Tenderloin. Have three words said together ever sounded so delicious?
I glanced through the ingredients. I didn’t have exactly what the recipe called for, so some adjustments would have to be made, but not enough to call off dinner!
Beef – it’s what’s for dinner!
Imagine, for a moment, the sound of sizzling steak. The juices snapping and popping and delicious smells filling the kitchen. The guys crowded around the oven, salivating in anticipation. It does a cook’s heart good to know their food is anticipated. Plus, they chalked up points for dessert. 🙂
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!
You know. . . you could patent a candle that smelled like this. 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 that would be circling your house like vultures.
And the taste? Yum. Yum. Double yum. (You’re licking your lips, aren’t you? Heehee.) Okay, I’ll be nice now and share the recipe.
Marinated Beef Tenderloin (candida-diet, gluten-free) (adapted from a recipe shared on GFCFrecipes yahoo group)
6 lb. beef tenderloin, thawed
1 c. beef broth
1/2 c. Bragg’s Liquid Aminos
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)
1. Lay beef tenderloin in a shallow baking pan. Combine the marinade ingredients 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. Option 1: To broil, 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 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.)
Option 2: To grill, heat your grill and cook meat until desired doneness. Reserve the left over marinade.
3. When the meat is nearly done, heat reserved marinade to a boil.
4. Slice tenderloins and pour marinade over top.
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 Keeper, Our 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,