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Teriyaki Beef Tenderloin Recipe

Teriyaki Beef Tenderloin Recipe

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. —Lily Julow, Lawrenceville, Georgia
TOTAL TIME: Prep: 10 min. + marinating Bake: 45 min. + standing YIELD: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 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.

Reviews for Teriyaki Beef Tenderloin

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hchambers User ID: 7140928 233534
Reviewed Sep. 27, 2015

"This was a delicious marinade and gave the tenderloin great flavor. We will definitely be making this again."

gucci65 User ID: 7131119 222077
Reviewed Mar. 5, 2015

"Added honey instead of brown sugar. Yummy recipe. !"

xlsalbums User ID: 5254917 217242
Reviewed Jan. 8, 2015

"Yummy. Loved the flavors. I will make it again."

Suzanny User ID: 7768174 214997
Reviewed Dec. 15, 2014

"I made this tenderloin with the marinade recipe and everyone just raved about the flavor. It was our all time favorite. Will be our new Christmas tradition for meat."

NikNwo11 User ID: 8054203 214598
Reviewed Dec. 11, 2014

"Definitely yummy! Basted every 10 minutes and nice gooey glaze appeared on top - however, the little onions from the onion soup package crisped and burned on the outside. We will definitely make this again! Served it sliced over Quick Fried Rice with a side of Garlic Roasted Broccoli (both from this website.)"

rebelwithoutaclue User ID: 4288906 213969
Reviewed Dec. 4, 2014

"I used 2 tbl of dry sherry in my beef broth, perfect amount to make a difference. The onion/mushroom dry soup mix was a really good piece of advice. We are not big tenderloin fans, (too bland) but this recipe put it over the top for us. Marinated 20 hrs using the stainless steel blades marinator device."

mindysmama User ID: 6929696 175486
Reviewed Nov. 29, 2014

"The longer the better but do NOT go over 24 hours. I think the marinade makes it tender"

MATYCHY User ID: 39083 142137
Reviewed Nov. 29, 2014

"For Janma if you come back . Minimum marinade time is 5 hours. probably the most is 24 hours."

ladielion User ID: 8029814 91224
Reviewed Nov. 29, 2014

"I think 20 hours is okay. have marinated up to 24 hours in advance"

janma User ID: 4069782 102341
Reviewed Nov. 29, 2014

"This is great. I have one question that has been bothering me for many years. Marinate for 5 hours or overnight is not a specific amount of time. If I prepare it at 7 P.M. to cook for the next evening meal it will Marinade for 20 hours. How does that compare with 5 hours?"

chinadoll2008 User ID: 1574460 115829
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!"

omnijen User ID: 6475476 179779
Reviewed Nov. 13, 2013

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

testuser1214 User ID: 7474270 142136
Reviewed Nov. 7, 2013

"This is nice."

testuser120 User ID: 7401715 179777
Reviewed Nov. 6, 2013 Edited Nov. 13, 2013

"Very tasty."

testuser120 User ID: 7401715 175482
Reviewed Oct. 24, 2013 Edited Nov. 13, 2013

"This is nice."

testuser120 User ID: 7401715 177065
Reviewed Oct. 23, 2013 Edited Nov. 13, 2013

"THis is nice."

testuser120 User ID: 7401715 94824
Reviewed Oct. 23, 2013 Edited Nov. 13, 2013

"This is nice recipe."

mommadooks User ID: 1938842 175480
Reviewed Jan. 21, 2012

"Excellent flavor! I used onion-mushroom soup (all I had in pantry) ~ delicious! I have also used on pork tenderloin."

cvolden User ID: 5463264 177064
Reviewed Nov. 4, 2010

"This recipe was really good. Everyone in my family loved it. I used regular Soy-Sauce and I would recommend using the reduced-

Sodium Soy Sauce like the recipe says because ours did have a little too much salt. If we would've listened I think this recipe would be perfect. I will make this again soon."

kandy1206 User ID: 4422872 94823
Reviewed Jan. 25, 2010

"My fussy kids loved this recipe! Definitely a keeper!"

tkarinas User ID: 4389335 107959
Reviewed Nov. 3, 2009

"I made this recipe for dinner two nights ago and every bit of it got eaten. My family absolutely loved it. We would definitely make it again."

scrambledwithcheese User ID: 1233902 115828
Reviewed Mar. 3, 2009

"The sherry flavor was way too strong for me and I did not think the marinade had a good flavor. The onion soup mix and sherry did not go well at all together. I would suggest using the beef broth instead, and even then I don't know if it would be that great. I won't make again."

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Wine Pairings

Light-Bodied Red Wine

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