Grilled Beef Marinade

Grilled Beef Marinade

This Marinated will turn any piece of beef into the best and most tender & juicy piece of meat with amazing flavor. It’s easy to put together and worthy of any celebration. I like to include a side order of horseradish sauce for my beef dishes.

YIELD: 6 servings

Ingredients

2-pounds beef at room temperature this can be a tenderloin, a roast, or even simple steaks

1 cup red wine

1/4 cup balsamic vinegar

1/4 cup olive oil

8 cloves garlic finely minced

2 small shallots finely minced

3 tablespoons brown sugar

2 tablespoons Worcestershire Sauce

1 teaspoon prepared horseradish

1 teaspoon Dijon mustard

2 sprigs fresh thyme or 2 tablespoons dried

2 sprigs fresh rosemary or 2 tablespoons dried

1 teaspoon sea salt

1/2 teaspoon cracked black pepper

Instructions

1.         Ensure the beef is at room temperature (remove from the fridge for about 30 minutes).

2.         Combine all ingredients in a bowl and whisk together until completely combined.

3.         Place the beef in your baking dish or a Ziploc freezer bag and pour the marinade over the meat until completely coated in the marinade.

4.         Cover and refrigerate for 2 to 6 hours, turning the beef in the marinade once during that time or marinade overnight should you wish to give it more flavor.

6.         Preheat your oven to 425 degrees Fahrenheit and prepare your roasting dish by greasing it with some butter or cooking spray.

7.         Remove the beef from the marinade and place it into the prepared dish, drizzling a few tablespoons of the marinade over the beef.

8.         Place the beef in the oven and roast at 425 degrees Fahrenheit for about 40 minutes, or until it reaches at internal temperature of 145 degrees Fahrenheit for Medium Rare.

9.         Let the beef rest, covered with some aluminum foil, for about 10 minutes before slicing and serving with your Horseradish Sauce.

Notes

A 2-pound Beef serves about 6 people (six 5-ounce servings cooked).

Serve with a Horseradish Sauce.

To avoid overcooking, cook to one or two degrees less than the recommended cook time above. The beef will continue to rise in temperature slightly as it rests.

For my European followers here is a Temperature Guide conversion for cooking:

For rare cook to 57 Celsius or 135 Fahrenheit

For medium rare cook to 63 Celsius or 145 Fahrenheit

For medium cook to 71 Celsius or 160 Fahrenheit

For medium well cook to 74 Celsius or 164 Fahrenheit

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Pheonix University in Business Management, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology, her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.