Recipes Ingredients Meat & Poultry Beef Recipes Marinated Beef Tenderloin 3.0 (220) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Chris Court Prep Time: 25 mins Total Time: 3 hrs 30 mins Servings: 8 Be sure to let the meat rest 45 minutes or it will be underdone. It's delicious with roasted carrots and shallots. Ingredients 1 beef tenderloin (3 pounds; preferably center-cut), silver skin trimmed ¼ 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 ½ stick unsalted butter, softened, divided Directions 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. 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. Print