1 (2 1/2 pound) Beef Tenderloin, silver connective tissue removed
1 cups Water
1/2 cup Red Wine
1/2 cup Soy Sauce
1/4 cup Brown Sugar or Maple Syrup
2 tablespoons Rosemary, chopped
2 tablespoons Lemon juice
1 tablespoon Worcestershire sauce
3 cloves Garlic, roughly chopped
3 to 4 sprigs fresh Thyme, crushed
In a bowl, whisk together all marinade ingredients. Place the beef in a plastic bag and pour in the marinade. Seal and refrigerate for 4-6 hours, or overnight.
Preheat oven to 400 degrees Fahrenheit.
Heat an oven-proof grill pan or cast-iron skillet over medium heat on the stove. When the pan is hot, spray with non-stick cooking spray. Grill or sear the tenderloin on each side for 2-3 minutes per side. Transfer to the oven and roast for 25-30 minutes or until a meat thermometer registers 125 degrees Fahrenheit for medium-rare beef. Cover loosely with foil and let the meat rest for a minimum of 15 minutes before slicing and serving.
Photographed by Alli Shepherd.