Marinated Pepper-Crusted Beef Tenderloin

Gluten Free
Dairy Free
Health score
14%
Marinated Pepper-Crusted Beef Tenderloin
45 min.
12
64kcal

Suggestions


Indulge in the exquisite flavors of our Marinated Pepper-Crusted Beef Tenderloin, an elegant dish that's perfect for both special occasions and everyday dinners. This gluten-free and dairy-free recipe is designed to impress your guests while being simple enough to prepare in just 45 minutes. With its rich marinade featuring robust port, aromatic garlic, and a touch of heat from hot sauce, this tenderloin bursts with flavor in every bite.

The combination of coarsely ground and freshly cracked pepper creates a delectable crust that adds a delightful texture contrast to the tender beef. Cooking it to a perfect medium-rare ensures that every slice is juicy and satisfying. Plus, the ease of preparation makes it suitable for any home cook looking to elevate their culinary skills.

Whether served at a lavish dinner party or a casual family meal, this beef tenderloin is sure to become a go-to centerpiece on your dining table. Pair it with your favorite gluten-free sides, and you have a memorable meal that caters to dietary needs without sacrificing taste. Dive into this flavor-packed recipe and watch how it transforms your dining experience into something truly special!

Ingredients

  •  bay leaf 
  • pound beef tenderloin trimmed
  • teaspoon thyme leaves dried
  • cloves garlic crushed
  • tablespoons coarsely ground pepper 
  • 0.5 teaspoon hot sauce 
  • 0.5 cup olive oil 
  • 1.5 teaspoons pepper freshly ground
  • cup port 
  • cup soya sauce 

Equipment

  • sauce pan
  • oven
  • kitchen thermometer
  • ziploc bags
  • broiler pan

Directions

  1. Combine port through bay leaf in a shallow dish or a large heavy-duty zip-top plastic bag.
  2. Place tenderloin in marinade. Cover or seal, turning to coat. Chill 8 hours, turning occasionally.
  3. Remove beef from marinade, reserving marinade. Press pepper into beef.
  4. Place beef on a rack coated with vegetable cooking spray in a broiler pan.
  5. Bring reserved marinade to a rolling boil in a small saucepan; reduce heat and simmer 3 minutes. Discard bay leaf.
  6. Bake at 425, basting 3 or 4 times with reserved marinade, for 45 to 55 minutes or until a meat thermometer inserted into the thickest portion registers 145 for medium-rare.
  7. Let stand 10 minutes.

Nutrition Facts

Calories64kcal
Protein19.78%
Fat36.65%
Carbs43.57%

Properties

Glycemic Index
9.08
Glycemic Load
0.39
Inflammation Score
-3
Nutrition Score
2.3952173551788%

Flavonoids

Petunidin
1.33mg
Delphinidin
0.78mg
Malvidin
18.97mg
Peonidin
0.79mg
Catechin
1.97mg
Epicatechin
1.51mg
Apigenin
0.01mg
Luteolin
0.01mg
Myricetin
0.02mg
Quercetin
0.41mg

Nutrients percent of daily need

Calories:64.41kcal
3.22%
Fat:1.87g
2.88%
Saturated Fat:0.27g
1.7%
Carbohydrates:5.01g
1.67%
Net Carbohydrates:4.48g
1.63%
Sugar:1.91g
2.12%
Cholesterol:0mg
0%
Sodium:1086.67mg
47.25%
Alcohol:3.06g
100%
Alcohol %:1.62%
100%
Protein:2.27g
4.55%
Manganese:0.3mg
15.19%
Vitamin K:4.58µg
4.36%
Iron:0.76mg
4.24%
Vitamin B3:0.83mg
4.16%
Phosphorus:30.63mg
3.06%
Magnesium:12.12mg
3.03%
Vitamin B6:0.06mg
2.78%
Copper:0.06mg
2.78%
Potassium:80.99mg
2.31%
Vitamin B2:0.04mg
2.17%
Fiber:0.53g
2.1%
Vitamin E:0.28mg
1.86%
Calcium:14.49mg
1.45%
Vitamin B1:0.02mg
1.26%
Vitamin B5:0.1mg
1.03%
Source:My Recipes