MARINADE FOR BEEF TENDERLOIN
- 1/2 c. olive oil
- 1/2 c. chopped shallots
- 2 Tbsp. chopped fresh rosemary
- 8 (6-7 oz. beef tenderloin steaks 1” thick)
- Purée oil, shallots, and rosemary in blender until almost smooth.
- Pour into 13x9x2 glass baking dish.
- Add steaks, turn to coat with marinade.
- Cover and refrigerate at least 6 hours or overnight.
- Grill to desired doneness.
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