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Marinated Beef Tenderloin

Be sure to let the meat rest 45 minutes or it will be underdone. It's delicious with roasted carrots and shallots.

  • Prep:
  • Total Time:
  • Servings: 8
Marinated Beef Tenderloin

Photography: chris court

Source: Martha Stewart Living, February 2013


  • 1 beef tenderloin (3 pounds; preferably center-cut), silver skin trimmed
  • 1/4 cup Worcestershire sauce
  • Juice of 1 lemon
  • 2 tablespoons finely chopped garlic
  • 2 teaspoons coarse salt
  • 2 teaspoons coarsely ground pepper
  • 1 teaspoon safflower oil
  • 1/2 stick unsalted butter, softened, divided


  1. Place beef in a resealable plastic bag. Whisk together Worcestershire sauce, lemon juice, garlic, salt, pepper, and oil, and pour over beef. Tightly seal bag, and let beef marinate at room temperature 2 hours, turning bag occasionally.

  2. Preheat broiler with rack 4 inches from heat source. Transfer beef and marinade to a heavy oven-safe skillet just large enough to hold the beef. Spread 2 tablespoons butter over top of beef; broil 8 minutes. Remove from oven, turn beef with tongs, and spread remaining 2 tablespoons butter on top. Broil 5 minutes more. Remove from oven, and cover skillet tightly with foil. Let beef in skillet rest 45 minutes. Thinly slice, and transfer to a serving platter. Serve with pan juices.

Reviews (1)

  • djcusi 27 Jan, 2013

    I just tried this recipe - it is easy and hands off - great for entertaining - however, I think you need to broil it a bit longer - because mine was only at 120 degrees after the 45 minutes. I will make it again but will broil it maybe 12 and 9 minutes instead of 8 and 5 minutes. The meat was very tender and tasty.

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