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Teriyaki Beef Tenderloin

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
  • 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


  • In a large bowl, combine the sherry, soy sauce, soup mix and brown sugar. Pour 1 cup into a shallow dish; add tenderloin and turn to coat. Cover and refrigerate for 5 hours or overnight. Cover and refrigerate remaining marinade.
  • 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 135°; medium, 140°; medium-well, 145°), basting often with 1/3 cup reserved marinade. Let stand for 10-15 minutes.
  • 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.
Nutrition Facts
Nutrition Facts: 3 ounces cooked beef with 1 tablespoon sauce equals 242 calories, 11 g fat (4 g saturated fat), 72 mg cholesterol, 695 mg sodium, 7 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

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  • hchambers
    Sep 27, 2015

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

  • gucci65
    Mar 5, 2015

    Added honey instead of brown sugar. Yummy recipe. !

  • xlsalbums
    Jan 8, 2015

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

  • Suzanny
    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
    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
    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
    Nov 29, 2014

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

    Nov 29, 2014

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

  • ladielion
    Nov 29, 2014

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

  • janma
    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?