Teriyaki Beef Tenderloin Recipe

By lewolfe50

A beautiful glaze coats this fantastic tenderloin that's as easy as it is delicious. All you have to do is throw some ingredients together and let the marinade do all the work. Lillian Julow - Gainesville, Florida

Ingredients

• 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

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

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.