Orange-Soy Beef Tenderloin

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   ["Dry the meat with paper towels and rub the meat with the orange zest.", "In a small bowl, combine the sugar, soy sauce, sake and 1 tablespoons of the oil. Rub this into the beef. Wrap the meat tightly with plastic wrap, place on a platter and refrigerate overnight.", "Remove meat from the refrigerator 3 hours before cooking. Preheat the oven to 425 degrees F. Unwrap the meat and rub with remaining 1 tablespoons of oil and place on a metal roasting pan.", "Roast the meat on the bottom rack in the oven for 15 minutes, carefully turning it once with tongs. Continue roasting for another 15-20 minutes longer, until an instant read thermometer inserted in the thickest part of the meat registers 125 degrees F. for medium-rare.", "Remove meat from the oven, cover loosely with foil and set aside to rest for 15 minutes before carving. Transfer meat to a cutting board and cut 1/2"" thick slices and arrange on dinner plates.", "Pour all of the accumulated juices and 1/4 cup of water into the roasting pan and bring to a boil on the stove top over a moderately high heat. Stir to scrape the browned bits from the bottom of the pan and cook until reduced slightly, about 1 minute. Pour some of the sauce over the meat and serve immediately."]

* Per serving · 4 servings · Values may vary.

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