- 1 pound fresh mushrooms, sliced
- 1 bunch green onions, chopped
- 1/4 cup chopped fresh parsley
- 1 teaspoon vegetable oil
- 1/2 cup soy sauce
- 1/3 cup dry white wine
- 2 garlic cloves, minced
- 2 tablespoons light brown sugar
- 2 tablespoons honey
- 1 tablespoon vegetable oil
- 1 (4-pound) beef tenderloin, trimmed
- 1 cup water
How to Make It
Sauté first 3 ingredients in 1 teaspoon hot vegetable oil in a large skillet over medium-high heat 10 minutes or until all liquid is evaporated; cool.
Stir together soy sauce and next 5 ingredients.
Make a 1-inch-deep cut lengthwise down top of tenderloin; spoon mushroom mixture into cut. Tie tenderloin with cotton string at 1-inch intervals; place in a large shallow dish. Pour soy sauce mixture over top; cover and chill 2 to 8 hours, turning occasionally.
Remove tenderloin from marinade, reserving marinade; place tenderloin on a lightly greased rack in a roasting pan. Add 1 cup water to roasting pan.
Bring reserved marinade to a boilin a small saucepan over medium-high heat. Boil 1 minute.
Bake tenderloin at 425° for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion registers 145° (medium-rare) to 160° (medium), basting occasionally with reserved marinade and covering with aluminum foil the last 30 minutes. Let stand 10 minutes before slicing.