Marinated beef tenderloin recipe

Marinated Beef Tenderloin recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This marinated beef tenderloin recipe is a mouthwatering dish that is sure to impress. The beef is marinated in a flavorful blend of herbs and spices, resulting in a tender and juicy steak. Perfect for special occasions or a fancy dinner at home, this recipe is easy to make yet tastes like a gourmet masterpiece. Fire up the grill or cook it in the oven, and get ready to indulge in a delicious and succulent beef tenderloin.

Keywords: marinated beef, tenderloin, recipe, flavorful, gourmet.

Marinated beef tenderloin recipe details

Marinated beef tenderloin recipe, recipe Rating: 4.6
Number of votes:111 

Ingredients

1 tsp	mustard seeds
3	juniper berries
800 g	beef tenderloin
1	bay leaf
750 ml	dry red wine
	salt and freshly ground black pepper
1 tbsp	oil
800 g	celeriac, peeled and diced
150 g	potatoes, peeled and diced
6 sprig(s)	parsley, chopped
1 clove(s)	garlic, minced
1	orange, grated peel
1 tsp	butter
2 tbsp	olive oil
60 g	single cream
	freshly grated nutmeg

Instructions

In a mortar, crush the juniper berries and the mustard seeds. Place the beef tenderloin with the berries, seeds and the red wine into a plastic bag and marinate the meat for 12 hours.

Take out the tenderloin and pat dry. Season with salt and pepper. Preheat the oven to 180°C. In a pan, heat the oil. Fry the meat all around over high heat for 4-5 minutes. Place the meat into a shallow roasting pan and roast for 25-30 minutes.

Cook the celeriac and the potatoes in salted water until soft. Remove the meat from the oven and wrap into aluminium foil. Allow to stand for 10 minutes.

Mix together the garlic, parsley and the orange zest. Stir in the olive oil. Season with salt and pepper.

Mash the celeriac and potatoes with the butter and cream until smooth. Season to taste with salt, pepper and nutmeg.

Carve the meat and serve with the flavoursome oil and the celeriac purée.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 40 min
Resting time:
ca. 12 hrs
Grade of difficulty:
easy
Calories per portion:
n/a