Photo: Ralph Anderson; Styling: Rose Nguyen
Prep Time
10 Mins
Cook Time
50 Mins
Stand Time
15 Mins
Yield
Makes 12 to 14 servings

How to Make It

Step 1

Stir together first 3 ingredients.

Step 2

Rub tenderloin with olive oil, and place on a wire rack in a roasting pan. Pour sherry mixture into roasting pan.

Step 3

Bake at 450°, basting occasionally, 45 to 50 minutes or until a meat thermometer inserted into thickest portion registers 140° for medium-rare. Bake longer until thermometer registers 160° for medium or 170° for medium-well.

Step 4

Cover tenderloin loosely with aluminum foil; let stand 15 minutes before slicing. Garnish, if desired. Serve with pan drippings.

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