Beef Tenderloin

I have not made this yet. I found the recipe in my Southern Living magazine. It sounds very simple -- and I don't think the cooking/basting sauce will overpower the taste of such a wonderful cut of meat.

• Ready In: 2 hrs 5 mins
• Serves: 12

Ingredients

• 1  cup dry sherry
• 1  cup light soy sauce
• 5  green onions, finely chopped
• 1 (5 -6 lb)  beef tenderloin, trimmed
• 2  tablespoons olive oil

• Garnish

•  rosemary sprig

Directions

1. Stir together first 3 ingredients.
2. Rub tenderloin with olive oil and place on a wire rack in a roasting pan.
3. Pour sherry mixture into roasting pan.
4. Bake at 450, basting occasionally, 45 to 50 minutes or until thickest portion registers 140 for medium rare.
5. Bake longer until thermometer registers 160 for medium or 170 for medium-well.
6. Cover tenderloin loosely with aluminum foil, let stand 15 minutes before slicing.
7. Garnish, if desired.
8. Serve with pan drippings.