Teriyaki Beef Tenderloin

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Preparation time: 10 mins plus marinating
Cooking time: 45 mins plus standing

Difficulty: Easy - for beginners
Serves: 8 servings


•1 cup sherry or reduced-sodium beef broth
•1/2 cup reduced-sodium soy sauce
•1 envelope onion soup mix
•1/4 cup packed brown sugar
•1 beef tenderloin roast (2 pounds)
•2 tablespoons water


•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.
• 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.
• 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.


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