TERIYAKI BEEF TENDERLOIN
1 cup sherry or reduced-sodium beef broth
1/2 cup reduced-sodium soy sauce
1 envelope onion soup mix
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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.
Preheat oven to 425 degrees. Drain and discard marinade. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, 45-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees), 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 1 minute or until sauce is slightly reduced. Slice beef; serve with sauce. Yield: 8 servings.
Simple & Delicious, November/December 2008