Mom Schroer's Beef Tenderloin

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"Marinate for 2 days, broil, then slowly cook."
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2 d 2 h 40 m servings 526 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 526 kcal
  • 26%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 0.5g
  • < 1%
  • Protein:
  • 62.6 g
  • 125%
  • Cholesterol:
  • 190 mg
  • 63%
  • Sodium:
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Mix olive oil, lemon juice, garlic, salt, oregano, basil, rosemary, and black pepper together in a bowl; rub marinade onto tenderloin. Wrap the coated tenderloin with plastic wrap and refrigerate for 2 days.
  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. Place tenderloin on a baking sheet and broil in the preheated oven for 15 minutes. Turn tenderloin onto opposite side and broil for additional 15 minutes.
  4. Reduce oven temperature to 275 degrees F (135 degrees C). Cook tenderloin to your desired degree of doneness, with an internal temperature of at least 145 degrees F (65 degrees C) for medium-rare, about 2 hours.



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