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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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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