Double-marinated tenderloin

 

4 persons
500g beef tenderloin (oxfilé, not to thick)

Marinade 1
2 tbsp soy sauce
1 tbsp hoisin sauce
1/2 tsp salt
2 tbsp oil
1 tsp sugar

Marinade 2
1/2 dl white wine vinegar
1/2 dl water
2 dl oil
1 tsp salt
1/2 tsp ground black pepper
1 crushed garlic clove
1/2 dl finely chopped parsley
2 tsp drained off capers

Instructions

1. Mix the ingredients for “Marinade 1”. Place the tenderloin in a plastic bag and pour the marinade. Let it marinate for approx. 3 hours, flip over a couple of times.

2. Turn on your oven, 175 C

3. Place the tenderloin on a grille in a roasting pan, place a meat thermometer in the meat and let it stay in the oven until the core temperature is 65 C, approx. 40 minutes. Flip the tenderloin once during the time in the oven.

4. Wrap the tenderloin in tinfoil and let it cool.

5. Mix the ingredients for “Marinade 2”.

6. When the tenderloin has cooled, slice it in 1/2 cm thick slices. Place the slices in a bowl, pour the marinade over them and place in the fridge. Marinate the meat for 4 hours, make sure to baste the meat a couple of times. When serving, don’t dry off the slices.

Serving tip: Serve with baked potato and garlic butter as well as a salad

Source: Wilhelm Bodell

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2 Comments Add yours

  1. berniemiles says:

    can not wait to try this!

    Like

  2. Francisco Juan says:

    Looks fantastic… glad it’s lunch time in Spain!

    Like

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