Beef Tenderloin Marinade


Use this beef tenderloin marinade on a 3- to 4-pound tenderloin before cooking. It's worth the wait.

Prep Time:
10 mins
Additional Time:
1 hrs
Total Time:
1 hrs 10 mins
8 servings


  • cup sherry vinegar

  • cup molasses

  • ¼ cup red wine vinegar

  • ¼ cup extra-virgin olive oil

  • 6 cloves garlic, minced

  • 1 small serrano pepper, chopped

  • 1 tablespoon soy sauce

  • 1 tablespoon dried rosemary

  • 1 teaspoon dried sage

  • ½ teaspoon dried thyme

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper


  1. Whisk sherry vinegar, molasses, red wine vinegar, olive oil, garlic, serrano pepper, soy sauce, rosemary, sage, thyme, salt, and pepper together in a medium bowl until well combined. Let sit until flavors have melded, about 1 hour.

Cook's Note:

To use: Pour marinade over a 3- to 4- pound beef tenderloin (or meat of choice) in a resealable bag. Seal the bag, and refrigerate, 8 hours to overnight, turning or shaking the bag occasionally. When ready to cook, remove from the refrigerator and bring to room temperature for at least 1 hour before cooking as desired.

Nutrition Facts (per serving)

114 Calories
7g Fat
12g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 114
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 264mg 11%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 1%
Total Sugars 8g
Protein 0g
Vitamin C 1mg 7%
Calcium 42mg 3%
Iron 1mg 6%
Potassium 238mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love