Marinated Beef Tenderloin
Let 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 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 a 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!
Smells 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.
Tastes so delicious
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
marinade:
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)
Directions:
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 the desired doneness. Reserve the leftover marinade.
3. When the meat is nearly done, heat reserved marinade to a boil.
4. Slice tenderloins and pour marinade over top.
This Marinated Beef Tenderloin recipe is sure to please your meat and potato kind of guy! Gluten-Free & Candida Diet friendly. You won't be disappointed!
- INGREDIENTS
- 6 lb beef tenderloin thawed
- Marinade --------------------
- 1 cup beef broth
- 1/2 cup Bragg's Liquid Aminos
- 1/4 cup coconut oil
- 1/4 cup water
- 3 cloves garlic crushed
- 1 teaspoon thyme
- 1 teaspoon pepper
- 1 teaspoon Tabasco sauce optional - read the label carefully - may contain sugar
-
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.
-
Option 1: To broil in the stove, 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 the desired doneness. Reserve the leftover marinade.
-
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,
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant
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10 replies to "Marinated Beef Tenderloin"
I would love it, if you would share this, & any other recipes you may have, on my recipe link up. http://goodrecipesonline.com/organized-linkup-for-all-your-recipes-goodrecipesonline-com/.
Looks yummy. What a fun blog check out my blog if you get a min and have not already :).
Have a great day
http://thedailysmash101.blogspot.com
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
What a delicious looking recipe. I am a meat and (sweet) potatoes kind of gal, so this makes my heart sing.
Thanks for linking up to Healthy 2Day Wednesday!
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!
This look great but I have 2 questions:
1. Will there be a coconut flavor? My family doesn’t like the taste of coconut.
2. The coconut oil will solidify once chilled. Will it add any flavor?
Thanks!
I use Expeller-pressed coconut oil from Wilderness Family Naturals – there is no taste of coconut and it doesn’t add any flavor whether liquid or solid.
When chilled, does this coconut oil solidify?
The expeller-pressed? Yes.
Thank you.