Teriyaki Beef Tenderloin – a delicious recipe with sherry, soy sauce, onion soup, brown sugar, tenderloin, water. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a large bowl, combine the sherry, soy sauce, soup mix and brown sugar. Pour 1 cup into a shallow dish; add tenderloin and turn to coat. Cover and refrigerate for 5 hours or overnight. Cover and refrigerate remaining marinade.
2
Preheat oven to 425u00b0. Drain and discard marinade. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, 45-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0), basting often with 1/3 cup reserved marinade. Let stand for 10-15 minutes.
3
Meanwhile, in a small saucepan, bring water and remaining marinade to a rolling boil 1 minute or until sauce is slightly reduced. Slice beef; serve with sauce.
144
kcal
Calories
5
g
Fat
18
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup sherry or reduced-sodium beef broth, 1/2 cup reduced-sodium soy sauce, 1 envelope onion soup mix, 1/4 cup packed brown sugar, and more.
Yes, Teriyaki Beef Tenderloin falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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