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Ralph Anderson; Styling: Rose Nguyen

Recipe Summary

prep:
10 mins
cook:
50 mins
stand:
15 mins
total:
1 hr 15 mins
Yield:
Makes 12 to 14 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 3 ingredients.

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

  • 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.

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

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