Ingredients:

  • 1/4 cup (60 ml) soy sauce
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 ml) balsamic vinegar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1.5 pounds (680 g) beef tenderloin, trimmed

Instructions:

  1. In a bowl, whisk together soy sauce, olive oil, balsamic vinegar, minced garlic, chopped rosemary and thyme, black pepper, and salt.
  2. Place the beef tenderloin in a large resealable bag or shallow dish. Pour the marinade over the beef, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavour.
  3. Preheat your grill or skillet over medium-high heat.
  4. Remove the beef from the marinade and let it come to room temperature for about 20 minutes. Cook the tenderloin on the grill or skillet, searing each side for about 3-4 minutes. Use a meat thermometer to check internal temperature: aim for 130°F (54°C) for medium-rare, adjusting cooking time as needed.
  5. Remove from heat, and allow the beef to rest for at least 10 minutes before slicing. This helps retain its juices.