This succulent & savory Company’s Coming Roast Beef Tenderloin is a show stopping entree that is perfect for a special occasion or when you want to serve guests in royal fashion.
If you want to pull out all the stops for dinner guests, this roast beef tenderloin should be at the top of your list. It isn’t a budget savvy choice, for certain; however, it will not disappoint. This cut of meat is second to none and is unparalleled in wow factor.
My old and dear friend Ashely Polk served this tenderloin at a supper club YEARS ago, and all of us who were there declared it the BEST beef tenderloin any of us had ever eaten. We were all literally raving over this recipe and were thrilled that Ashley was willing to share it with us. It is the only recipe for beef tenderloin I’ve made since my first taste of this over a decade ago.
Ashley’s recipe specifies a very expensive sherry (Hartley & Gibson’s) that I have never found locally. A mid-range moderately priced sherry works just fine, and leftover sherry can be used for myriad purposes (i.e. deglazing pans or these sherried mushrooms).
Per this recipe, you will end up with a rare tenderloin. I cook this longer, at least to medium in the center and medium-well on the ends. A cooking thermometer is key to determining desired doneness without having to slice into the meat. I use a CDN Quick-Read Thermometer and love it.
I recommend serving the tenderloin with Gourmet Gruyere Cheese Grits, Baby Blue Salad, roasted asparagus, yeast rolls, and Fallen Chocolate Souffle Cake. This menu would impress and delight any guest and make a meal to remember.
If you try this, please leave your thoughts in the comments of the post. As always, thanks so much for stopping by. Be blessed, and staty savvy!!!
- BEEF TENDERLOIN:
- 1 (5-6 lb) beef tenderloin
- 1/2 cup soy
- 1/2 cup brown sugar
- 3/4 cup fine dry sherry (not cooking sherry)
- 1/2 to 1 cup whole garlic cloves, cut into slivers
- BEEF TENDERLOIN:
- Mix soy, brown sugar & sherry until brown sugar dissolves.
- Marinate tenderloin in the above for at least 8 hours or overnight.
- Make small slits all over tenderloin; insert garlic buds in slits.
- Bake in 350-degree oven for 30 minutes; increase temp to 400 degrees for the last 5 minutes.
- If this is too rare, cook until the desired temperature.
- Allow tenderloin to "rest" for at least half an hour before slicing or serving.
Nutrition InformationYield 12 Serving Size 1
Amount Per ServingCalories 97Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 12mgSodium 104mgCarbohydrates 12gFiber 0gSugar 8gProtein 4g