Beef Tenderloin has been described as “the king of steaks.” Sometimes referred to as fillet mignon, it’s tender, lean and juicy. A recent Internet poll indicated that while most people eat turkey for their winter holiday feasts, the main course was their least favorite part of the dinner. If you use this recipe (especially if you can grill it) side-dishes and desserts look out, there’s a new king in town!
Marinaded Beef Tenderloin
1 (3 pound) beef tenderloin roast
1/3 cup of sherry
2/3 cups of soy sauce
4 cloves of garlic chopped
Mix sherry, soy sauce and garlic.
Place roast into a shallow, glass baking dish. Pour marinade over the tenderloin.
Cover tightly with plastic wrap, and refrigerate for at least 5 hours, turning occasionally.
Preheat an outdoor grill for high heat, and lightly oil grate or preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium.
Or grill over medium heat to desired doneness.
Let meat rest for 10 to 15 minutes before slicing.