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Double Marinated Beef Tenderloin

This double marinated beef tenderloin is the most tender, flavorful and fresh meat recipe
Course Buffet, Main Course, Main Dish
Cuisine All around
Keyword Dairy-Free, Easy, Gluten-Free, Low Carb
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 8 hours
Total Time 8 hours 50 minutes


  • 800 Organic beef tenderloin

Marinade 1

  • 1 tbsp Hoisin sauce
  • 2 tbsp Soya sauce or tamari
  • 1 tsp Olive oil
  • 1 tsp Sea salt

Marinade 2

  • 2-3 tbsp Parsley finely chopped
  • 1-2 Garlic cloves minced
  • 1 Lemon juiced
  • 1 Lemon zest
  • 2 tbsp White wine vinegar
  • 1 tsp Olive oil
  • 1 tsp Sea salt
  • 1 tsp Black pepper freshly ground


  • Mix all ingredients for marinade numer 1 in a bowl.
  • Put the beef tenderloin in a plastic bag and add the marinade to the bag. Make sure the marinade coveres all parts of the beef. Let it rest in the fridge for at least 5 hours, but preferably over night.
  • When the beef is done marinating preheat the oven to 150 degrees Celcius.
  • Preheat a pan over medium heat and fry the beef for 2-3 minutes on each side.
  • Put the beef in an oven safe baking pan and bake until the inner temperature reaches 50-55 degrees (depending on how raw you prefer your beef). I recommend you to use a termometer to get the temperature right.
  • When the beef is done in the oven wrap in aluminium foil and put in the fridge for it to rest for 20-30 minutes.
  • Meanwhile prepare marinate number 2.
  • When the beef is done resting take out of the fridge, slice into 1 cm thick slices. Put in a baking pan and cover with marinade number 2. Let it rest in the fridge until serving.
  • Take out of the fridge 15 minutes before serving it.