Teriyaki Beef Tenderloin

Name: Teriyaki Beef Tenderloin
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 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

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

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

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.

Originally published as Teriyaki Roast Beef Tenderloin in Simple & Delicious November/December 2008

Reviews

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Average Rating:

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
MATYCHY

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?