Herb-Marinated Beef Tenderloin | Midwest Living

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Herb-Marinated Beef Tenderloin

Herb-Marinated Beef Tenderloin

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  • Makes: 6 servings
  • Prep 40 mins
  • Marinate 24 hrs or overnight
  • Broil 8 mins to 12 mins

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This peppery beef dish includes a warm potato, tomato, and bacon side salad.


  • 6 6 - ounces beef tenderloin steaks, cut 1 inch thick
  • 1/4 cup chopped shallots or green onions
  • 1/4 cup snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1/4 cup snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/4 cup snipped fresh basil or 1 teaspoon dried basil, crushed
  • 3 tablespoons cracked whole black pepper
  • 1 tablespoon minced garlic
  • dash salt
  • 3/4 cup olive oil
  • 5 tablespoons balsamic vinegar
  • 6 medium yellow potatoes (about 2 pounds)
  • 3 medium red tomatoes (about 1 pound) or 12 red cherry tomatoes
  • 3 medium yellow tomatoes (about 1 pound) or 12 yellow cherry tomatoes
  • 2 tablespoons finely snipped fresh chives (optional)
  • Salt
  • Freshly ground pepper
  • 4 slices bacon
  • Fresh thyme sprigs (optional)


  1. Trim fat from steaks. In a bowl, combine shallots, the 1/4 cup fresh or 1 teaspoon dried thyme, the rosemary, basil, cracked pepper, garlic, and the dash salt with the 3/4 cup olive oil and the balsamic vinegar. Pour into a shallow glass or plastic container. Add steaks in a single layer, turning to coat all sides. Cover; marinate in the refrigerator overnight.
  2. Drain steaks, reserving marinade. Place steaks on the unheated rack of a broiler pan. Broil steaks 3 inches from the heat for 8 to 12 minutes for medium-rare (145 degree F) or 13 to 17 minutes for medium (160 degree F), turning once.
  3. Strain the marinade into a small saucepan. Set the marinade aside.
  4. For warm potato salad, in a large saucepan, cook the potatoes in boiling salted water for 15 to 20 minutes or until tender. Drain; cool until easily handled. Remove potato skins. Thinly slice potatoes into rounds. Keep warm.
  5. In a skillet, cook bacon until crisp. Remove bacon from pan; drain on paper towels. Crumble bacon. Heat marinade over medium-low heat just to boiling.
  6. To assemble, in each of 6 warm, shallow bowls, arrange potato slices in a half-moon shape. Spoon tomatoes over potatoes. Sprinkle with bacon. Place a beef steak in the center of each bowl. Drizzle marinade over warm potato salad and beef steaks. Garnish with thyme sprigs, if you like. Makes 6 servings.
  7. Remove skins and seeds from red and yellow tomatoes. Chop tomatoes. Carefully stir in chives, if you like; season with salt and ground pepper.


  • If necessary to rewarm potatoes, place the slices in a covered casserole with 1 tablespoon water. Microcook on 50 percent power (medium) until potatoes are heated through, stirring once.

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