- 1/4 cup soy sauce
- 1 green onion, chopped
- 1 teaspoon ground ginger
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1 beef tenderloin roast (3 pounds)
- 1/4 cup honey
- 2 tablespoons sesame seeds, toasted
- In a large resealable bag, combine the first five ingredients. Add tenderloin; seal bag and turn to coat. Refrigerate for 2 hours, turning several times.
- Drain and discard marinade. Brush the beef with honey; sprinkle with sesame seeds. Place in a shallow roasting pan. Bake at 400° for 25 minutes. Cover with foil. Bake 30-35 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Yield: 10-12 servings.
Originally published as Sesame Beef Tenderloin in Taste of Home June/July 2005, p52
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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