Orange-Soy Beef Tenderloin

Clipped from a magazine. This states: The meat is rubbed with the orange-flavored marinade and allowed to sit overnight to absorb the flavors. Plan ahead for marination and also note that it is to be removed from the refrigerator for 3 hours prior to cooking.

• Ready In: 9 hrs 15 mins
• Serves: 6-8

Ingredients

• 3 1⁄2 lbs  center-cut beef tenderloin, trimmed, tied
• 1  medium orange, zest of
• 1  teaspoon sugar
• 2  tablespoons dark soy sauce
• 1  tablespoon sake
• 2  tablespoons olive oil, can use vegetable oil, divided
• 1⁄4 cup water

Directions

1. Dry the meat with paper towels and rub the meat with the orange zest.
2. In a small bowl, combine the sugar, soy sauce, sake and 1 tablespoons of the oil. Rub this into the beef. Wrap the meat tightly with plastic wrap, place on a platter and refrigerate overnight.
3. Remove meat from the refrigerator 3 hours before cooking. Preheat the oven to 425 degrees F. Unwrap the meat and rub with remaining 1 tablespoons of oil and place on a metal roasting pan.
4. Roast the meat on the bottom rack in the oven for 15 minutes, carefully turning it once with tongs. Continue roasting for another 15-20 minutes longer, until an instant read thermometer inserted in the thickest part of the meat registers 125 degrees F. for medium-rare.
5. Remove meat from the oven, cover loosely with foil and set aside to rest for 15 minutes before carving. Transfer meat to a cutting board and cut 1/2" thick slices and arrange on dinner plates.
6. Pour all of the accumulated juices and 1/4 cup of water into the roasting pan and bring to a boil on the stove top over a moderately high heat. Stir to scrape the browned bits from the bottom of the pan and cook until reduced slightly, about 1 minute. Pour some of the sauce over the meat and serve immediately.