© Ben Dearnley
Active Time
20 MIN
Total Time
1 HR
Yield
Serves : 16 to 18

A recipe by cookbook author Eileen Yin-Fei Lo inspired Marcia Kiesel to transform beef tenderloin into a deliciously sweet and savory roast with a glaze of honey, curry powder and mushroom soy sauce. Slideshows: More Beef Recipes

How to Make It

Step 1    

In a bowl, whisk the mushroom soy sauce with the honey and curry powder. Score the top and bottom of the beef tenderloins in a crosshatch pattern about 1/2 inch deep. Transfer the tenderloins to 2 large resealable plastic bags and pour in the marinade. Turn the tenderloins to coat with the marinade, seal the bags and refrigerate overnight.

Step 2    

Preheat the oven to 500°. Transfer the tenderloins and the marinade to a large rimmed baking sheet. Rub the tops of the tenderloins with the vegetable oil. Roast the tenderloins in the upper third of the oven, basting every 8 to 10 minutes, for about 30 minutes, until an instant-read thermometer inserted in the thickest part of the roasts registers 125° for medium-rare. Transfer the tenderloins to a carving board and let rest for 10 minutes. Slice the tenderloins and serve warm or at room temperature.

You May Like