Solomillo de ternera marinado: una delicia jugosa

Ingredientes

• 1/4 cup (60 ml) soy sauce
• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (30 ml) balsamic vinegar
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1.5 pounds (680 g) beef tenderloin, trimmed

Preparación

1. 1

   In a bowl, whisk together soy sauce, olive oil, balsamic vinegar, minced garlic, chopped rosemary and thyme, black pepper, and salt.

2. 2

   Place the beef tenderloin in a large resealable bag or shallow dish. Pour the marinade over the beef, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavour.

3. 3

   Preheat your grill or skillet over medium-high heat.

4. 4

   Remove the beef from the marinade and let it come to room temperature for about 20 minutes. Cook the tenderloin on the grill or skillet, searing each side for about 3-4 minutes. Use a meat thermometer to check internal temperature: aim for 130°F (54°C) for medium-rare, adjusting cooking time as needed.

5. 5

   Remove from heat, and allow the beef to rest for at least 10 minutes before slicing. This helps retain its juices.