Hampton Place Beef Tenderloin
Yield: Makes about 20 appetizer servings
- 1 cup lite soy sauce
- 1/3 cup blended sesame oil*
- 4 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 (5-pound) trimmed and tied beef tenderloin
- 1 tablespoon coarse sea salt
- 1 tablespoon pepper
- Stir together first 4 ingredients in a large shallow dish or large zip-top plastic freezer bag; add beef. Cover or seal, and chill 3 hours, turning occasionally.
- Remove beef from marinade, discarding marinade. Sprinkle salt and pepper on all sides of beef, and place in a roasting pan.
- Bake, uncovered, at 500° for 15 minutes. Reduce heat to 325°, and bake 30 more minutes or to desired degree of doneness. Cover loosely with foil, and let stand 15 minutes before slicing.
- *3 tablespoons sesame oil and 3 tablespoons canola oil can be substituted.
- Note: Tying the tenderloin with butcher's twine allows for more even cooking. You can ask your butcher to tie it for you.
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