Curry-Glazed Beef Tenderloins

ACTIVE: 20 MIN
TOTAL TIME: 1 HR Plus overnight marinating
SERVINGS: 16 to 18

•MAKE-AHEAD

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.

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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

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.
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.

Curry-Glazed Beef Tenderloins

Suggested Pairing

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