Garlic Studded Tenderloin


Garlic Studded Tenderloin

Garlic Studded Tenderloin
55 Min

Here's a Garlic Studded Tenderloin recipe that's hearty without being too filling. It's a roast tenderloin that's carved really thin. You can serve it with a basket of crusty rolls and fresh focaccia for the beginning of a buffet or let it shine as the main attraction!

What You'll Need

  • 1 (5 to 6 pounds) whole beef tenderloin , trimmed
  • 6 garlic cloves, peeled and slivered
  • 3/4 cup soy sauce
  • 1/4 cup olive oil
  • 1/2 teaspoon hot pepper sauce
  • 3/4 cup port wine, or other dry red wine
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme

What to Do

  1. Make small slits in tenderloin and insert garlic slivers; set aside.
  2. In large bowl, combine all remaining ingredients; mix well. Add tenderloin, cover and allow meat to marinate in refrigerator at least 6 hours, or overnight.
  3. Preheat oven to 425 degrees F. Remove meat from marinade and place in roasting pan; discard marinade.
  4. Roast meat 40 to 45 minutes for medium, or to desired doneness. Allow to sit 20 to 30 minutes before slicing thinly.



Great Go-Along: Make a super spread by combining 2 cups mayonnaise with 1/4 cup white vinegar, 2 tablespoons fresh chopped tarragon, and 1 teaspoon chopped fresh parsley. Chill it then serve alongside the tenderloin with crusty rolls and fresh focaccia for elegant make-your-own sandwiches.

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