Curry-Glazed Beef Tenderloins

• 1 1/4 cups mushroom soy sauce or tamari
• 1/3 cup honey
• 1/4 cup curry powder
• Two 4-pound trimmed beef tenderloin roasts, each halved crosswise
• 1/4 cup vegetable oil

1. In a bowl, whisk the mushroom soy sauce with the honey and curry powder.
2. Score the top and bottom of the beef tenderloins in a crosshatch pattern about 1/2 inch deep.
3. Transfer the tenderloins to 2 large resealable plastic bags and pour in the marinade.
4. Turn the tenderloins to coat with the marinade, seal the bags and refrigerate overnight.
5. Preheat the oven to 500.
6. Transfer the tenderloins and the marinade to a large rimmed baking sheet.
7. Rub the tops of the tenderloins with the vegetable oil.
8. Roast the tenderloins in the upper third of the oven, basting every 8 to 10 minutes, for about 30 minutes, until an instant-read thermometer inserted in the thickest part of the roasts registers 125 for medium-rare.
9. Transfer the tenderloins to a carving board and let rest for 10 minutes.
10. Slice the tenderloins and serve warm or at room temperature.

mushroom soy sauce, honey, curry powder, tenderloin roasts, vegetable oil

Taken from www.foodandwine.com/recipes/curry-glazed-beef-tenderloins (may not work)