Friday, January 29, 2010

Roasted Teriyaki Beef Tenderloin

I received this comment from Peggy Murphy and thought it would be a great dinner for the holidays or company-

"Just a note to tell you that one of the sales people, Shelly, at Schmitt Jewelers, told me today that she cooked the Roasted Teriyaki Beef Tenderloin and not only she, but her whole family loved it, loved it, loved it!"

Roasted Teriyaki Beef Tenderloin pg 157

2 pounds beef tenderloin
1 cup sherry
1 cup soy sauce
2 tablespoons dry onion soup mix
2 tablespoons brown sugar
2 tablespoons water

Place the tenderloins in a large sealable plastic bag. Mix the sherry, soy sauce, soup mix and brown sugar in a bowl. Reserve 1/2 cup of the sherry mixture. Pour the remaining sherry mixture over the tenderloin and seal tightly. Turn to coat. Marinate in the refrigerator for 8 to 10 hours, turning occasionally.
Preheat the oven to 450 degrees. Remove the tenderloin from the plastic bag and arrange in a roasting pan. Roast for 40 to 50 minutes or to the desired degree of doneness. Let rest for 15 minutes and thinly slice. Heat the reserved sherry mixture and water in a small saucepan and drizzle over the tenderloin on a platter.
Serves 8