A beautiful glaze coats this fantastic tenderloin. It’s ideal for entertaining since it is so easy and so delicious. All you have to do is throw some ingredients together and let the marinade do all the work.
—LILY JULOW LAWRENCEVILLE, GA
PREP: 10 MIN. + MARINATING • BAKE: 45 MIN. + STANDING • MAKES: 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
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 the tenderloin. Seal bag and turn to coat; refrigerate at least 5 hours or overnight. Cover and refrigerate remaining marinade.
2. Preheat oven to 425°. 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°; medium, 160°; well-done, 170°), basting often with 1/3 cup reserved marinade. Let stand 10-15 minutes.
3. 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.