Curry-Glazed Beef Tenderloins

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

  • Active:
  • Total Time:
  • Servings: 16 to 18
  • Time(Other): Plus overnight marinating
KEY: Winter, Entertaining, Roasting, Dinner Party, Holiday Open House, New Year's Eve, Asian, Make Ahead

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Ingredients

  • 1 1/4 cups mushroom soy sauce or tamari
  • 1/3 cup honey
  • 1/4 cup curry powder
  • Two 4-pound trimmed beef tenderloin roasts, each halved crosswise
  • 1/4 cup vegetable oil

How to make this recipe

  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.
  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.

Suggested Pairing

Spicy Cabernet.

Contributed By Photo © Ben Dearnley Published December 2008

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463582 recipes/curry-glazed-beef-tenderloins 2013-12-06 Marcia Kiesel winter|entertaining|roasting|dinner-party|holiday-open-house|new-years-eve|asian|16|make-ahead december-2008 recipes,curry-glazed-beef-tenderloins 463582
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