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DONNA'S DELIGHTS - Marinated Beef Tenderloin
By Donna Weihofen

This is a very special recipe that always brings rave reviews.

The meat is grilled first and then marinated. It can be served cold on top of fresh greens for a salad or served on small buns for a sandwich. It is a perfect recipe for a do-ahead meal. Serve it for a summer dinner party or for a late evening dinner after a play or concert. This recipe serves 12.

Ingredients for Marinated Beef Tenderloin:

  • 1/4 cup butter, melted
  • 2 cloves garlic, minced
  • 3 pounds beef tenderloin
  • 1 1/3 cups canola or extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 1/4 cup capers
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons tarragon
  • 2 tablespoons fresh chives, chopped
  • 2 teaspoons dry mustard
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • dash Tabasco sauce
  • 1 pound fresh mushrooms, sliced
  • 2 medium red onions, sliced
  • 1 pint cherry tomatoes


Initial Meat Preparation:

  1. Preheat oven to 500 degrees.
  2. Combine butter and garlic.
  3. Brush butter and garlic on whole beef tenderloin.
  4. Place on heavy ovenproof pan. Bake for 15 minutes.
  5. Turn oven down to 350 degrees and bake for 10 more minutes or until internal temperature of meat is 140 degrees (rare) to 160 degrees (medium rare).
  6. Remove from oven and allow meat to rest for 20 minutes

Preparing the Marinate:

  1. Prepare marinate in a pint jar. Add oil, vinegar, caper, parsley, tarragon, chives, dry mustard, salt, pepper, sugar, garlic powder, and Tabasco.
  2. Cover and shake to mix well. Pour mixture into large zip lock bag.
  3. Add meat to bag. Seal and refrigerate for at least 6 hours or overnight.
  4. Two to 3 hours before serving, remove meat from bag and slice into 1/2 inch thick. Return meat to bag. Add mushrooms, red onions, and cherry tomatoes.
  5. Return to refrigerator and marinate until ready to serve.
When ready to serve:

Remove meat and vegetables from marinade and arrange onto serving platter. Serve chilled or at room temperature.

Serve with small sandwich rolls or on top of fresh greens for a salad.


Nutritional Information per serving:

  • Calories 370
  • Fat, gm. 24
  • Protein, gm. 32
  • Carb, gm 6
  • Cholesterol 100
  • Fiber low

     



As a Senior Nutritionist with the University of Wisconsin Hospital and Clinics in Madison, Donna Weihofen, RD devotes her expertise to the nutritional care of patients undergoing cancer treatment.

Her book, The Cancer Survival Cookbook, offers nutrition tips and recipes for cancer patients. Another book written by Donna is Magic Spices, a collection of recipes using spices and herbs.

Donna is known nationally as a speaker on nutrition and as the Nutrition Magician on televised educational programs directed toward children. She enjoys creating new recipes that support a healthy diet. Donna's books are available on Wisconsinmade.com

 


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