beef loin marinade recipe

Written ByJenny Smyth Posted on
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The Best beef loin marinade recipe

I’m so excited to share this beef loin marinade recipe with you all. I’ve been making it for years, and it’s always a hit with my family. The best part is that it’s incredibly easy to make and requires minimal ingredients.

You can use this marinade for any type of beef loin, but I prefer to use a nice tender cut. The acidity in the marinade helps to break down the proteins in the meat, making it super tender and flavorful. I like to marinate my beef loins for at least 2 hours, but you can do it for as little as 30 minutes if you’re short on time.

The key is to make sure the meat is coated evenly and that it’s not too acidic. This marinade is also great for grilling or pan-frying, so feel free to get creative with your cooking method. One of the best things about this recipe is that it’s perfect for any occasion – whether you’re hosting a dinner party or just want a quick weeknight meal.

My kids love helping me in the kitchen, and they always have a blast making this recipe. They love watching the meat transform from tough and chewy to tender and juicy. And let’s be real, who doesn’t love a good excuse to fire up the grill?

This recipe has become a staple in our household, and I know it will be in yours too once you give it a try.

Herb-Crusted Beef Loin with Red Wine Marinade

4.6 from 874 votes

This beef loin recipe features a flavorful red wine marinade and a savory herb crust. The tender, juicy beef is perfect for a special occasion or Sunday dinner.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marinade

1/2 cup red wine
2 tbsp soy sauce
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried thyme
1 tsp black pepper

For the Herb Crust

2 tbsp olive oil
2 tbsp fresh parsley, chopped
2 tbsp fresh rosemary, chopped
2 cloves garlic, minced
1 tsp salt
1 tsp black pepper

For the Beef

2 lb beef loin

👨‍🍳Directions

1In a mixing bowl, combine red wine, soy sauce, olive oil, minced garlic, dried rosemary, dried thyme, and black pepper for the marinade.
2Whisk until well mixed.
3Place beef loin in a baking dish and pour the marinade over the beef, ensuring it is fully coated.
4Cover the dish with plastic wrap and refrigerate for at least 2 hours, turning the beef occasionally to ensure even marinating.
5The beef should have a dark red color and be slightly firm to the touch.
6Preheat the oven to 425°F.
7While the oven is heating, prepare the herb crust by combining olive oil, chopped parsley, chopped rosemary, minced garlic, salt, and black pepper in a mixing bowl.
8Mix until well combined.
9The mixture should be moist and slightly sticky.
10Remove the beef from the marinade and pat it dry with a paper towel.
11Rub the herb crust mixture evenly over the entire surface of the beef, pressing gently to ensure it adheres.
12Place the beef on a baking sheet lined with parchment paper, ensuring it is evenly coated with the herb crust.
13Place the baking sheet in the preheated oven and roast the beef for 25-30 minutes, or until the internal temperature reaches 135°F for medium-rare.
14Use a meat thermometer to check the temperature in the thickest part of the beef.
15The beef should be browned and crispy on the outside with a golden crust.
16Remove the beef from the oven and let it rest for 10-15 minutes before slicing.
17This allows the juices to redistribute throughout the meat.
18Slice the beef against the grain into 1/2-inch thick slices.
19Serve immediately and enjoy.

🔧Equipment

Mixing bowl
Baking dish
Measuring spoons
Measuring cups
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 100mg🧂Sodium: 800mg🌾Total Carbs: 4g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 38g

📝Notes

Tips: For a more tender beef, marinate for at least 4 hours or overnight. You can also add other herbs and spices to the marinade or herb crust to suit your taste preferences.

Watch Video Of How Herb-Crusted Beef Loin with Red Wine Marinade Works

This beef loin marinade recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just want a quick weeknight meal. It’s incredibly easy to make and requires minimal ingredients, making it perfect for busy families like mine.

And let’s be real, who doesn’t love a good excuse to fire up the grill? My family loves helping me in the kitchen, and they always have a blast making this recipe.

They love watching the meat transform from tough and chewy to tender and juicy.

❓ Frequently Asked Questions About Herb-Crusted Beef Loin with Red Wine Marinade

Q: What types of beef loin can I use with this marinade?

You can use any type of beef loin with this marinade, but I prefer to use a nice tender cut such as filet mignon or ribeye.

Q: How long should I marinate the beef loin?

At least 2 hours is ideal, but you can do it for as little as 30 minutes if you’re short on time.

Q: Can I grill or pan-fry the beef after marinating?

Yes, you can grill or pan-fry the beef after marinating – just make sure to cook it to your desired level of doneness.

Q: What if I don’t have time to marinate the beef for 2 hours?

You can still achieve great results with a shorter marinating time – just make sure the meat is coated evenly.

Q: Can I store leftover beef loin in the refrigerator?

Yes, you can store leftover beef loin in an airtight container in the refrigerator for up to 3 days.

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