| | Directions | | Combine marsala, onion, olive oil, vinegar, salt and pepper in a gallon size zip lock bag. Place the tenderloin in the bag and seal. Marinate in the refrigerator for 8 hours, turning occasionally. Remove tenderloin from marinade and place on a rack in a roasting pan. Discard marinate. Bake uncovered at 425° for 45-50 minutes. Check temperature with meat thermometer after 40 minutes: 140° = medium rare, 150° = medium. Remove from oven and let rest 10-15 minutes before slicing and serving. |
|
|
| Ingredients | | - |  | 3/4 cup marsala cooking wine |
| - | | 1/4 cup minced onion |
| - | | 1/4 cup olive oil |
| - | | 2 tablespoons red wine vinegar |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 - 5-6 lb whole beef tenderloin, trimmed |
| |
| |
