Orange-Soy Beef Tenderloin

• 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

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.

center, orange, sugar, soy sauce, sake, olive oil, water

Taken from www.food.com/recipe/orange-soy-beef-tenderloin-207782 (may not work)