, pub-1183232341631896, DIRECT, f08c47fec0942fa0 Anders Cooks: Beef Tenderloin in Garlic Marinade

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Beef Tenderloin in Garlic Marinade

Beef Tenderloin in Garlic Marinade

Impress all your friends with this easy recipe. The meat should be served cold, sliced very thin.


  • 1.2 Kg of Beef Tenderloin (trimmed to perfection)

  • 1 liter of water
  • 100 ml of salt
  • 2 cloves of garlic, sliced
  • ½ tsp of coarsely ground black pepper
In a roasting pan, roast the tenderloin at 100°C or 212°F till the inside temperature reaches 60°C or 140°F.  It will take 1-2 hrs.

Mix the marinade and bring to boil, simmer for 2 minutes. Stand to side and let cool in fridge.

Once the inside temperature of the tenderloin reaches 60°C or 140°F, remove from oven and transfer to a smaller pan that is taller then the roast. Pour over the marinade, it must completely cover the roast (you may have to put a plate or a weight of some kind to keep it in the marinade).

Put in the fridge and let cool for 1 - 1½ hrs. Remove from marinade and discard the marinade. Keep the tenderloin in the fridge and slice very thin as needed. Serve with a nice salad of some kind.

Wine recommendations:  Open a bottle of Cabernet Sauvignon like Jackson Triggs 2006 Cabernet Sauvignon from the Sun Rock Vineyard.

Bon Appetit


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