This beef tenderloin will melt in your mouth. We've had it for both of our Christmas dinners this year (2 families) and got RAVE reviews from everyone. Hard to believe it's so easy to prepare!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.

  • Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

591 calories; 66.9 g protein; 2.4 g carbohydrates; 220.1 mg cholesterol; 2046.8 mg sodium. Full Nutrition

Reviews (588)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/31/2008
Really good and easy but I think the time is way off. I only had 2lb tenderloin and had to cook it for the same time as 3lb and it was only med-rare which we like but for some that just wouldn't work. Adjust cooking time with your sides so they aren't cold by the time the beef is. Very tasty though! Read More
(865)

Most helpful critical review

Rating: 3 stars
06/22/2009
We made this recipe with unsalted butter and low sodium soy sauce and it was still WAY too salty. Cut back on the soy sauce and replace it with low/no sodium beef broth and reduce the butter by half and I think it might be ok. My husband and I are not the most health conscious eaters but we both needed to have several glasses of water to rehydrate after dinner. We also though it could use a few herbs to add layers of flavor. Hope this helps! Read More
(49)
721 Ratings
  • 5 star values: 598
  • 4 star values: 77
  • 3 star values: 21
  • 2 star values: 12
  • 1 star values: 13
Rating: 4 stars
03/31/2008
Really good and easy but I think the time is way off. I only had 2lb tenderloin and had to cook it for the same time as 3lb and it was only med-rare which we like but for some that just wouldn't work. Adjust cooking time with your sides so they aren't cold by the time the beef is. Very tasty though! Read More
(865)
Rating: 5 stars
10/03/2008
I always have a beef tenderloin on hand but was looking for something different to do with it. When I saw this recipe with only three ingredients, I had to try it because if it was good...then I had the easiest recipe of all time in my recipe arsenal! I even tried it out on my husband and two guests (I did use low sodium soy sauce and unsalted butter which I would recommend)...and everyone loved it and said they'd give it 4.5 stars. Since I couldn't do the half star...I'm going 5 because of the simplicity. Thanks for the easy and tasty recipe. Read More
(627)
Rating: 5 stars
12/22/2007
DELICIOUS!! This will impress your guests! I made a 5 lb tenderloin and doubled the sauce to serve 6 with leftovers. Added a mix of oyster, cremini, and baby bella mushrooms last 15 minutes as suggested by other reviews. Served with potato gratin and green bean bundles from this site. This was a very impressive dish with minimal effort, although the cut of meat is expensive. Read More
(544)
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Rating: 5 stars
12/25/2008
As suggested by others, I used 1/2 low sodium soy sauce and 1/2 Tastefully Simple Merlot sauce, and unsalted butter. I thinly sliced an onion and smashed 3 cloves of garlic. All of this went on a 6 lb. tenderloin for Christmas dinner. It took about 1 hour and 10 minutes to reach rare-med. rare stage. Absolutely delicious! Added fresh mushrooms around it for the last 20 minutes or so, rolled them in the pan gravy as they cooked. For gravy, after I removed the roast from the pan to rest, I put the roasting pan over 2 burners, added a can of beef broth and some water/cornstarch. Brought to a boil stirring constantly and cooked down just a bit. Super delicious! So glad to know how to cook a tenderloin now. Thank you for such a super recipe!!!! Read More
(409)
Rating: 5 stars
03/08/2008
I have done a lot of cooking for a great many years but I have NEVER served anything before as fabulous as this recipe....Easy...Perfect results...Very happy dinner guests....5 stars are not nearly enough!!!! Read More
(324)
Rating: 4 stars
02/08/2007
I was a little skeptical with so few ingrediants but it was very easy and turned out quite good. I added fresh mushrooms the last 15 minutes which I always like with my tenderloin. Read More
(138)
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Rating: 5 stars
03/23/2008
I have made this twice. The second time I used low sodium soy souce which was even better (and I am a salt fan). Very tender and, best of all, easy. Read More
(123)
Rating: 5 stars
12/28/2010
Very simple recipe and tasted great. For those who do not cook tenderloin often, you should let the meat stand at room temperature for 2 hours before putting in the oven. I cooked a 6 lb tenderloin and cooking time was 1 hour 10 min for med rare (120 degree internal temp), doubled the recipe for this and basted every 20 minutes. Turned out perfect. Read More
(107)
Rating: 5 stars
01/04/2011
This was a HUGE hit with the twenty guests we had for Christmas dinner this year. Given the size of our crowd I knew I wanted to feed everyone well but I didn't want to make a boring old ham so I took a chance and cooked a beef tenderloin for the very first time based solely on this recipe and reviews and I am so glad I did. I sliced up two huge sweet onions to put on the bottom of my roasting pan. I placed ten pounds of tenderloin (Costco size pieces) in the pan and topped it with the butter and soy sauce. I inserted the thermometer and let it go. About 30 minutes prior to the meat being fully cooked I added about a half pound of sliced mushrooms to the pan. This was the best beef ever and I might even like it more than the melt-in-your-mouth prime rib I usually make every Christmas. Thanks for sharing this awesome recipe! Read More
(97)
Rating: 3 stars
06/22/2009
We made this recipe with unsalted butter and low sodium soy sauce and it was still WAY too salty. Cut back on the soy sauce and replace it with low/no sodium beef broth and reduce the butter by half and I think it might be ok. My husband and I are not the most health conscious eaters but we both needed to have several glasses of water to rehydrate after dinner. We also though it could use a few herbs to add layers of flavor. Hope this helps! Read More
(49)