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Stoney's Grill Guide
Beer Beef Tenderloin

Beer Beef Tenderloin



  • 5 to 6-pound whole beef tenderloin (fillet of beef), trimmed of excess fat
  • 1 Pint of Stoney's Beer
  • 1/2 cup olive oil
  • 1 large onion, chopped
  • 1/2 cup chopped parsley
  • 2 cloves garlic, minced or pressed
  • 2 bay leaves
  • 1 teaspoon pepper

How to make Beef Tenderloin In Stoney's Beer Marinade


Place beef in a 4 to 6-gallon heavy-duty plastic bag set in a rimmed baking pan (at least 10 by 15 inches).

In a bowl, stir together ale, oil, onion, parsley, garlic, bay leaves, and pepper.

Pour over roast in bag; seal bag securely.

Let stand at room temperature for at least 3 hours or refrigerate until next day, turning bag over several times.

Lift meat from marinade and drain briefly (reserve marinade).

Fold thin end of fillet under; tie securely with string to make fillet as evenly thick as possible.

Place meat on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.

Cook, basting frequently with marinade and turning every 5 minutes for even browning, until a meat thermometer inserted in thickest part registers 135° to mot for rare (about 50 minutes).