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Recipe Categories: appetizers • desserts • holiday • entrees • sauces • sidedishes • misc Roasted Beef Tenderloin (Filet of Beef) Submitted by: by Michael Catalano Enjoy this delicious recipe of the week! Category: entrees Yields: 6 - 8 servings INGREDIENTS: 4 1/2-5 lbs filet of beef or beef tenderloin (whole) Marinade: 1/2 cup soy sauce 1/2 cup honey 2 tablespoons chopped ginger 1/4 cup balsamic vinegar 1/3 cup dry red wine 2 tablespoons black pepper 2 tablespoons chopped garlic 3 tablespoons cornstarch 1 bay leaf DIRECTIONS: 1 Combine all marinade ingredients in heavy saucepan. Mix well. 2 Bring just to boiling point. 3 Remove from heat, and allow to cool. NOTE: marinade will come out as a paste (after cooking it)--this is normal (thickened by the cornstarch), and is meant to be place on the top of the meat, as it cooks like a wonderful crust! 4 Place beef in a plastic freezer bag. 5 Pour cooled marinade over beef. 6 Allow to marinate overnight in fridge. 7 Remove from fridge several hours before roasting. 8 Preheat oven to 450. 9 Place meat in shallow baking pan, and pour marinade over it. 10 Roast for 20 mins, basting with marinade from time to time. 11 Reduce heat to 350. 12 Continue roasting another 20 mins (or until beef reaches desired doneness). 13 Remove from oven and let cool in marinade. 14 Cut into thin slices and serve at room temperature. NOTE: This is best served rare to med-rare. It is most often done after 40 mins of roasting, be careful not to overcook.

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