Beef Tenderloin Marinade

Steve Petrone

TVWBB Diamond Member
Tender Marinade:

1 1/2 cups vegetable oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
1 teaspoon salt (recipe calls for 2 1/2 t---I reduced it)
1 tablespoon black pepper
1/2 cup red wine vinegar
1 1/2 teaspoon fresh parsley
1 clove garlic
1/3 cup lemon juice

This makes quite a bit of marinade, perhaps enough for 2 tenders depending on how you package them. The recipe recommends marinating over night.


Long story short, I much prefer a standing rib roast to a tender. However, both my wife and mother n law prefer tenders. I find most tenders a lacking in flavor compared....
That said, we compromised with a marinated tender that packs some flavor. Hope you enjoy!

This recipe I not original to me. It appeared in Tennessee Tables cookbook 1982, recipe submitted by: Mary Culver Spangler
Thanks to Knoxville Junior League.
 

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