Difficulty: Easy - for beginners
Serves: 8 servings
â€¢1 cup sherry or reduced-sodium beef broth
â€¢1/2 cup reduced-sodium soy sauce
â€¢1 envelope onion soup mix
â€¢1/4 cup packed brown sugar
â€¢1 beef tenderloin roast (2 pounds)
â€¢2 tablespoons water
â€¢In a large bowl, combine the sherry, soy sauce, soup mix and brown sugar. Pour 1 cup into a large resealable plastic bag; add tenderloin. Seal bag and turn to coat; refrigerate for 5 hours or overnight. Cover and refrigerate remaining marinade.
â€¢ Drain and discard marinade. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 45-50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting often with 1/3 cup reserved marinade. Let stand for 10-15 minutes.
â€¢ Meanwhile, in a small saucepan, bring water and remaining marinade to a rolling boil for 1 minute or until sauce is slightly reduced. Slice beef; serve with sauce. Yield: 8 servings.