Teriyaki Beef Tenderloin Recipe
Teriyaki Beef Tenderloin Recipe photo by Taste of Home

Teriyaki Beef Tenderloin Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. + marinating Bake: 45 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 45 min. + standing
MAKES: 8 servings

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

Directions

  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.
  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 for 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. Yield: 8 servings.
Originally published as Teriyaki Beef Tenderloin in Simple & Delicious November/December 2008, p42

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Teriyaki Beef Tenderloin

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Dec. 4, 2013

"Delicious! My husband & son say thumbs up! We're going to have the leftovers on yeast rolls for dinner tomorrow night. We just ate & they're already looking forward to dinner tomorrow night!"

MY REVIEW
Reviewed Nov. 13, 2013

"This is very simple to prepare and delicious. I will be making this again!"

MY REVIEW
Reviewed Nov. 7, 2013

"This is nice."

MY REVIEW
Reviewed Nov. 6, 2013 Edited Nov. 13, 2013

"Very tasty."

MY REVIEW
Reviewed Oct. 24, 2013 Edited Nov. 13, 2013

"This is nice."

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