Want to make that perfect meal that will excite everyone at the table? It doesn’t matter if they are attending a special occasion dinner or a meal for the family on Sunday. Dinner will be succulent and there really isn’t anything to preparing the tenderloin. Just remember to start either early in the morning or the evening before since the beef will require time to marinate in the refrigerator, not time you need to spend tending to it. Once the beef soaks in the meld of ingredients used in the marinade you can begin baking it in the oven. Once cooked, the tenderloin will have a glaze across the outer edges of the beef that is full of flavor.
- 2 (2 pound) beef tenderloin roast
- 1 cup of reduced-sodium beef broth
- ½ cup of reduced-sodium soy sauce
- 1 envelope of dry onion soup mix
- ¼ cup of packed brown sugar
- 2 tablespoons of water
- Preheat oven to 425’.
- In a large mixing bowl combine the broth, soy sauce, onion soup mix and brown sugar together.
- Measure out 1 cup of the marinade and place it in a large sealable plastic bag along with the tenderloin.
- Place the tenderloin in the refrigerator for 5-6 hours or overnight. Flip the tenderloin every 2-4 hours to coat it on all sides.
- The remaining marinade place in an air-tight container and refrigerate.
- The following say drain the liquid from the bag containing the tenderloin.
- Place the beef on a roasting pan along with 1/3 a cup of the marinade.
- Place pan in the oven and bake for 45-55 minutes or until it is done to your liking basting with the liquid every 15 minutes.
- When the beef is cooked through, remove the roasting pan from the oven and let stand for 15 minutes.
- Just before the beef is ready to take out of the oven place the remaining marinade in a small sauce pan with the water and bring to a rolling boil for 1 minute.
- Allow the marinade to cook until it reduces slightly and turn off the heat.
- Slice the tenderloin into the thickness of your choice and place on a meat platter.
- Pour the marinade into a gravy boat.
- Serve the teriyaki beef tenderloin steaks with marinade while hot.
- The beef broth can also be substituted with the same amount of sherry.
- Recipe yields approximately eight servings depending upon the thickness the tenderloin is sliced into.
- Medium-rare – 145’
- Medium – 160’
- Well-done – 170’
© 2014 Beverly Mucha / All Rights Reserved