Categories: Beef
Ingredients
- MARINADE:
- 1 cup dry red wine
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 2 teaspoons parsley flakes (I use 2 tablespoons fresh chopped parsley)
- 2 teaspoons pepper
- 1 teaspoon "Aromat Seasoning" by Knorr (this is very hard to locate, had to go to several stores)
- 1 teaspoon sugar
- 1 clove garlic crushed
- -
- MEAT:
- Use either a 4-5 pound beef tenderloin OR a 7 to 8 pound rolled rib-eye roast
- lemon pepper seasoning as needed
Directions
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Combine marinade ingredients EXCEPT lemon pepper.
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Marinade beef overnight or at least two hours.
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TIP: Use a zip lock bag to place marinade and beef in…you might need one of the 2 gallon size zip locks…even using a zip lock, you will want to turn the beef over a couple of times to completely marinade. Zip lock might leak, so place bag with meat on a pan in fridge.
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Allow beef to come to almost room temperature prior to starting to cook.
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Pre-heat oven to 500 degrees.
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Remove beef from marinade, place on broiler pan, sprinkle with lemon pepper
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FOR TENDERLOIN: Cook 15 minutes at the 500 degrees, DO NOT OPEN OVEN DOOR…Turn off oven…leave in hot oven for 45 minutes. Remove from oven and allow to stand for 15 minutes prior to cutting.
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FOR ROLLED RIB-EYE: Cook 30 minutes at the 500 degrees, turn off oven and leave alone for 30 minutes. Then turn oven back on to 350 degrees and cook for maybe 1 hour more or until temperature on meat thermometer reaches 150 degrees which is medium-rare. Remove from oven, allow to stand at room temperature for 15-20 minutes and beef will continue to cook a little more. TIP: Be sure to use that thermometer.
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Slice and serve.