1 trimmed beef tenderloin*
-----marinade and sauce-----
2 cups soy sauce
2/3 cup dark sesame oil
6 large garlic cloves -- chopped
2 tablespoon fresh chopped ginger
Instructions:
* 3-1/2 to 5 lb PLACE THE TENDERLOIN in a non-aluminum pan. Mix together
the soy sauce, oil, garlic and ginger, and pour 1/2 of the marinade
over the tenderloin. Reserve the remaining for the sauce. Cover the
beef with plastic wrap and marinate overnight in the refrigerator.
Remove the tenderloin from the pan and place it on a charcoal grill
over a low fire, covered. Cook until rare (the internal temperature
should be 140F), turning if necessary. Remove from heat. If cooking
in the oven, bring the remaining marinade and pan juices to the boil
and pour over the meat. Serve hot or cold.
