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Hampton Place Beef Tenderloin

Hampton Place Beef Tenderloin

Southern Living NOVEMBER 2004

  • Yield: Makes about 20 appetizer servings

Ingredients

  • 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

Preparation

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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Hampton Place Beef Tenderloin recipe

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