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Photo: Ralph Anderson; Styling: Rose Nguyen Photo by: Photo: Ralph Anderson; Styling: Rose Nguyen

Beef Tenderloin

Southern Living NOVEMBER 2006

  • Yield: Makes 12 to 14 servings
  • Cook time:50 Minutes
  • Prep time:10 Minutes
  • Stand time:15 Minutes


  • 1 cup dry sherry
  • 1 cup lite soy sauce
  • 5 green onions, finely chopped
  • 1 (5- to 6-lb.) beef tenderloin, trimmed
  • 2 tablespoons olive oil
  • Garnish: rosemary sprigs


1. Stir together first 3 ingredients.

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

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.

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


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Beef Tenderloin recipe