Marinated Beef Tenderloin

Name: Marinated Beef Tenderloin
Prep time: 15 min
Cook time: 45 min
Total time: 210 min
Yield: 8
Cuisine: American
Ingredients: 3 pounds Beef tenderloin, center-cut, 3 pounds, silver skin trimmed; ¼ cup Worcestershire sauce; 1 lemon Fresh lemon juice; 2 tablespoons Garlic, finely chopped; 2 teaspoons Coarse salt; 2 teaspoons Coarsely ground black pepper; 1 teaspoon Safflower oil; ½ stick Unsalted butter, softened

Recipe GLPR931dbb99f252f8

American

Main Course

210 min

270 cal

Servings: 8

Oven

Stovetop

SNAP eligible

A classic American preparation featuring a premium center-cut beef tenderloin marinated in Worcestershire sauce, fresh lemon juice, and aromatic garlic, then seared and finished with herb butter for an elegant main course.

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Ingredients

3 pounds Beef tenderloin, center-cut, 3 pounds, silver skin trimmed

¼ cup Worcestershire sauce

1 lemon Fresh lemon juice

2 tablespoons Garlic, finely chopped

2 teaspoons Coarse salt

2 teaspoons Coarsely ground black pepper

1 teaspoon Safflower oil

½ stick Unsalted butter, softened

Directions

In a small bowl, whisk together the Worcestershire sauce, fresh lemon juice, finely chopped garlic, coarse salt, and coarsely ground black pepper to create the marinade.
Place the trimmed beef tenderloin in a shallow dish or large ziplock bag. Pour the marinade over the meat, ensuring all surfaces are coated. Cover and refrigerate for at least 3 hours, or preferably overnight, turning occasionally for even marination.
Remove the beef tenderloin from the refrigerator about 30 minutes before cooking to allow it to reach room temperature, which promotes even cooking.
Heat the safflower oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers.
Pat the beef tenderloin dry with paper towels to remove excess marinade. Carefully place it in the hot skillet and sear for 3 to 4 minutes per side to develop a golden-brown crust.
Transfer the seared tenderloin to a preheated 400°F oven. Roast for 25 to 35 minutes, until the internal temperature reaches 145°F when measured with a meat thermometer inserted into the thickest part of the meat for medium-rare doneness.
Remove the tenderloin from the oven and transfer to a cutting board. Top with pats of softened unsalted butter and allow the meat to rest for 10 minutes, tenting loosely with foil to retain warmth.
Slice the beef tenderloin into ½-inch thick steaks and arrange on a serving platter. Drizzle any pan juices over the slices and serve warm.

Comments

Grocery List Plus Editorial Staff4

Beef tenderloin is reliably available at all major Charlotte chains including Harris Teeter, Food Lion, Kroger, and Walmart, and the remaining ingredients are pantry staples with no specialty stops required. At eight servings, the cost per pound of quality beef tenderloin (typically $18–24/lb at local stores) means roughly $35–50 for the whole roast, landing this at $4.50–6.25 per serving before butter and oil, which is moderate for an elegant protein. The stated 210 minutes is honest for a proper marinade (3+ hours minimum) plus resting and cooking time, though the recipe likely requires 15–20 minutes of active prep that should be called out. This is a solid, low-fuss dinner that reheats adequately in a warm oven, making leftovers viable for next-day sandwiches or salads, and it's genuinely suited to a family table or special occasion; the only small drawback is that beef tenderloin itself isn't a budget-friendly weeknight staple, and the recipe offers no regional or seasonal angle that makes it particularly North Carolina-friendly.