Company’s Coming Roast Beef Tenderloin


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.

Sherried Beef Tenderloin & Horseradish Sauce

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 GritsBaby 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!!!

BEST beef tenderloin EVER

Company's Coming Roast Beef Tenderloin

Yield: 12
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

This is the best beef tenderloin I've ever eaten and is truly fit for royalty!


  • 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


  2. Mix soy, brown sugar & sherry until brown sugar dissolves.
  3. Marinate tenderloin in the above for at least 8 hours or overnight.
  4. Make small slits all over tenderloin; insert garlic buds in slits.
  5. Bake in 350-degree oven for 30 minutes; increase temp to 400 degrees for the last 5 minutes.
  6. If this is too rare, cook until the desired temperature.
  7. Allow tenderloin to "rest" for at least half an hour before slicing or serving.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 97Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 12mgSodium 104mgCarbohydrates 12gFiber 0gSugar 8gProtein 4g

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  1. Hi Gina! Yes, it is Hartley & Gibson’s. I think it is a “rare” very fine product that isn’t readily available. This recipe is likely one from Frank Stitt, as Ashely got it from her neighbor who was editing one of his cookbooks at the time. I am sure Stitt has access to any and all wine and only uses the best. Let me know if you try this and how it turns out!!!

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