Marinated Beef Tenderloin Recipe

Follow these recipes for pineapple marinade, sweet dry rub and bbq sauce to make the perfect beef tenderloin.

From This Book Cooks
October 2016

Yield: 10-12 Servings

In This Book Cooks (Artichoke Publishers, 2015), by Kerry Dunnington, readers will discover creative, classic and irresistible recipes for everyday eating and entertaining. Recipes include useful and inspiring introductory material further enhanced by stories drawn from the author's life experiences in cooking, dining and serving.

This is one of the most requested entrées from catering clients and with good reason; it’s a memorable, fork-tender piece of beef. It’s got a multitude of flavorful ingredients and a lengthy marinating time — 24 hours.

Marinated Beef Tenderloin Recipe


Pineapple Marinade
• 6 pounds beef tenderloin (trimmed and tied)
• 1 teaspoon salt
• Several grindings of fresh black pepper
• 1 teaspoon Dijon-style mustard
• 1/4 cup apple cider vinegar
• 3/4 cup olive oil
• 1 cup pineapple juice

Savory and Sweet Rub
• 1/2 cup packed brown sugar
• 4-1/2 teaspoons celery seed
• 1-1/2 teaspoons black pepper
• 3 teaspoons dry mustard
• 3 teaspoons salt
• 1/2 teaspoon paprika

BBQ Sauce
• 3 tablespoons packed brown sugar
• 1-1/2 teaspoons dry mustard
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons Worcestershire sauce
• 1/8 cup seasoned rice vinegar
• 1/4 cup fresh lemon juice
• 1-1/2 cups ketchup
• 1 tablespoon neutral oil
• 1 cup chopped onion


1. Place tenderloin in a baking dish large enough to hold the beef.

2. To make the pineapple marinade, combine the salt, pepper, mustard and vinegar in a 3-cup jar with a tight-fitting lid. Shake contents until well combined. Add olive oil and shake until incorporated. Add pineapple juice. Pour marinade over tenderloin.

3. To make the savory and sweet rub, combine the brown sugar with the celery seed, black pepper, dry mustard, salt and paprika in a medium bowl. Cover the top of the tenderloin with half of the dry rub mixture. Cover tenderloin and refrigerate.

4. About 12 hours later, turn tenderloin and cover the top of the tenderloin with remaining half of the dry rub mixture.

5. To make the BBQ sauce, combine the brown sugar, dry mustard, salt and black pepper in a medium bowl. Add Worcestershire sauce, rice vinegar, lemon juice and ketchup and whisk until well combined.

6. In a large skillet, heat oil over medium heat and sauté onion until slightly brown. Add BBQ sauce and whisk until well combined. Decrease heat to simmer and cook for about 15 minutes. Set BBQ sauce aside.

7. Remove tenderloin from refrigerator about 2 hours prior to cooking.

8. Preheat oven to 400 degrees F.

9. Line a rimmed baking sheet with parchment paper overlapping the sides of the baking sheet. Drain marinade from the tenderloin and transfer it to the prepared baking sheet. Pour BBQ sauce over tenderloin and cook according to desired doneness.

10. Once cooked, immediately transfer tenderloin to a rimmed baking dish and allow meat to stand for at least 1 hour prior to slicing.

Tenderloin Cooking Chart

Very rare: 35 minutes
Rare: 40-45 minutes
Medium rare: 50 minutes
Medium: 55-60 minutes

More from This Book Cooks:

Mango Cake with Cardamom Recipe

Reprinted with permission from This Book Cooks by Kerry Dunnington and published by Artichoke Publishers, 2015.