- 5-6 lb beef tenderloin, trimmed
- ½ c dry red wine
- ⅓ c apple cider vinegar
- ⅓ c olive oil
- 1 tbsp Dijon mustard
- 3 garlic cloves, smashed
- 1 tsp kosher salt, plus more seasoning beef before grilling
- 1 tsp onion powder
- 4-5 fresh thyme sprigs
- 2 dried bay leaves
Slice tenderloin into 3 to 4 pieces of equal thickness. Start by removing the tail end, followed by the center (chateaubriand) and finally the largest end. Place pieces in a large zip top bag. In a large bowl combine red wine and next 8 ingredients. Pour over tenderloins, seal bag, place in refrigerator and marinate up to 4 hours.
Preheat the oven to 275F. Allow beef to come to room temperature, about 45 minutes prior to baking. Place tenderloin pieces on a sheet pan with rack. Bake until each tenderloin section reaches an internal temperature of 105-115, about 40-50 minutes. With an instant read thermometer, check temperature of smallest section after 30 minutes and remove if temperature is reached. Remove from oven and tent with foil.
While tenderloin bakes, prepare an outdoor grill for medium high heat. Season tenderloin liberally with kosher salt. Grill, turning frequently until nicely seared on the exterior, about 15-20 minute or until internal temperature reaches 130 – 135 for medium rare.
Allow tenderloin to rest 10 – 15 minutes before slicing and serving.
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