Beef Marinade
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I have been using this simple Beef Marinade recipe for well over 25 years, and never realized that I had not created a post to share it with you! I took all of my pictures of the marinade and prepared to take the images of the finished results the next day when I made my Beef Wellington…but then life happened and my new camera and lens took a tumble…..
Thankfully memory cards are not damaged when they camera crashes to the floor so I have these Beef Marinade images to share with you!!!!!! If you hadn’t guessed yet, I won’t be posting any additional recipes until after the new camera and lens arrives. 🙁 On a positive note, the Beef Wellington was excellent and our Christmas meal continued without any other disasters…there just aren’t any photos to prove it. 😉
This Beef Marinade recipe is easy to prepare and adds an incredible amount of flavor to any cut of beef, especially tenderloin! Can you guess which cut is used in Beef Wellington? 😉
How to make a simple wine-based Beef Marinade:
Combine all of the ingredients in a small container or jar with a lid….
Secure the lid and shake well to combine…..
Store in the refrigerator until ready to use, or pour over meat in a glass or stainless container…..
Cover and refrigerate for 24 hours before cooking.
Notes:
- Use a decent wine for your marinade since it is the main flavor, and you can serve the rest with the meal.
- I used Dreaming Tree Cabernet Sauvignon, but any deep bodied red wine will work.
- This marinade will work with any cut of beef.
- I have included dried herb substitutions in the recipe just in case fresh are not available.
Some additional marinade recipes for you to try:
Canadian Steak Marinade – great for grilled steaks
Santa Maria Style Tri-Tip Seasoning
Enjoy!!
Beef Marinade
Ingredients
- 1 cup Cabernet Sauvignon (or any deep red wine)
- ½ cup olive oil
- 1 sprigs Italian parsley
- 2 sprigs fresh tarragon (1/8 teaspoon dried)
- 2 sprigs fresh thyme (1/8 teaspoon dried)
- 1 bay leaf (split in half)
Instructions
- Combine all of the ingredients in a small container or jar with a lid.
- Secure the lid and shake well to combine.
- Store in the refrigerator until ready to use, or pour over meat in a glass or stainless container.
- Cover and refrigerate for 24 hours before cooking.
Notes
- Use a decent wine for your marinade since it is the main flavor, and you can serve the rest with the meal.
- I used Dreaming Tree Cabernet Sauvignon, but any deep bodied red wine will work.
- This marinade will work with any cut of beef.
- I have included dried herb substitutions in the recipe just in case fresh are not available.
- The Nutritional Facts assume that you are consuming the entire recipe which you are not.
