Reviewed: Apr. 13, 2009

I made this for Easter dinner yesterday and it was absolutley fabulous!! My mom was impressed at how only two ingredients could make this amazing dish! I did add mushrooms and potatoes to the roasting pan too. I will definitely make this again!

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Andrea

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Reviewed: Apr. 13, 2009

Followed this recipe for Easter dinner hosted for my husband's family. Tenderloin was melt-in-your-mouth delicious; cut like butter and had an excellent flavor. Everyone raved about it. This recipe is so simple ingredient and time wise. I would use it again and certainly recommend it to anyone.

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maggie

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Reviewed: Apr. 6, 2009

Very simple, very easy, very good! Thanks for the recipe. I followed it to the letter and it was perfect.

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rcoller

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Reviewed: Mar. 29, 2009

Love this recipe. Have done a few times now... Best results when I seasoned roast with pepper and then reduced Soya Sauce to 1/4 c, combined with 1/2 c water. Added some red wine, too! Delicious!!!

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conluv

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Reviewed: Mar. 23, 2009

Just to die for. I'm speachless!!!!

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lzimmermann8

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

I wasn't sure this would work,but it was wonderful. Leftovers were frozen and very good when reheated.

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golfer

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Reviewed: Mar. 9, 2009

I WAS SKEPTICAL ABOUT THIS RECIPE FOR MY BEEF TENDERLION.SO I THOUGHT I GAVE A SHOT.IT WAS REALLY TASTY EVEN WITH FEW INGREDIENTS.NEXT TIME I WILL DEFINITELY USED LOW SODIUM SOY SAUCE N UNSALTED BUTTER.BAKED IT 315F AT 30-40MINS COVERED SO AS TO NOT DRY THE BEEF.I ALSO ADDED 2 CLOVES OF CRUSHED GARLIC.I THROW SOME FRESH SLICE MUSHROOM THE LAST 10 MINS AND COUPLE OF TBSP OF SUGAR.TKS FOR SHARING.HIGHLY RECOMMENDED FOR UNDER 3OMINS DINNER.

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SINGAPORE-MOM

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2009

This was a wonderful recipe. I made this for my wife's birthday and it turned out marvelously. I made a few additions as suggested by other reviewers. I had a 2.5 lb tenderloin and used low-sodium soy sauce in a 9x13 glass dish. I added a thinly-sliced medium yellow onion on top of the meat and some cut up red potatoes to the dish. When the meat was reading 120f internal, I added sliced baby portobello mushrooms on top and baked for another 15 minutes. I served this with green beans. It was wonderful. We all had seconds and are looking forward to leftovers on crusty rolls with provolone and creamy horseradish. I am definitely keeping this one in my recipe box for company.

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JohnEric

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Reviewed: Feb. 21, 2009

This recipe is AWESOME! So buttery and yummy. We only had 1/4 c soy when we made this, so modified by using an additional 1/4c teriyaki and 1/4 c worcestershire sauce. BRILLIANT!

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Officerswife

Cooking Level: Intermediate

Home Town: Wausau, Wisconsin, USA

Living In: Newport News, Virginia, USA

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Reviewed: Feb. 21, 2009

I made this 2 weeks ago and my husband asked me to make it again this week. I prepared it per the recipe and it was Fabulous!!

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Mace

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Reviewed: Feb. 14, 2009

We did this in a small pottery bowl with a single cut of steak (5oz). Cooking time was slightly shorter (~30 min total), and we adjusted down the butter and soy sauce. It was the best steak I've ever made at home.

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ktalent1

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Reviewed: Feb. 7, 2009

I did not care for this recipe.

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Jilliebean

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Reviewed: Jan. 29, 2009

This is so delicious and easy!! I can not believe just butter and soy sauce!! I am going to put some vegetables next time!!

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hirokot

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Reviewed: Jan. 26, 2009

All you taste is salt. Will not make this again.

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Jodi

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Reviewed: Jan. 26, 2009

Great, easy recipe. Made it for 8 people on New Years Eve & got rave reviews.

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Ellen

Cooking Level: Beginning

Home Town: Vincennes, Indiana, USA

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Reviewed: Jan. 22, 2009

I had my doubts about the simplicity of this recipe, but don't let it fool you...it is fantastic!! My husband and 3 little girls loved it!! I cut the recipe in half since I only had a 1.2 lb tenderloin. So I used 1/4 cup + 2 tbsp. of soy sauce, and 1/4 c of butter. I basted the meat 3 times during the cooking time...5 stars all the way! Next time I'll make a bigger tenderloin for leftovers!!

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Toni S

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Reviewed: Jan. 22, 2009

I was so nervous about trying such a simple recipe (2 ingredients!) on such an expensive cut of meat, expecially with family coming for a New Year's dinner. I almost talked myself out of it in order to make it the way the butcher recommended with rosemary & garlic, etc. Boy was I glad I followed my gut and trusted all the reviews on this website! It was fabulous!! I did use the lite soy sauce and unsalted butter and added onions and mushrooms to the bottom of the pan with about 10 minutes to go, which I would HIGHLY recommend - it made for a wonderful au jus. Only thing I might do differently is generously add some fresh ground pepper. But don't be afraid of this recipe - it is delicious and so unbelievably easy!

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DaphneB

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Reviewed: Jan. 14, 2009

Not so fabulous. Made the recipe just as written. I was disappointed since all the reviews were so positive. Nothing magical, just tasted like beef in soy sauce.

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CBUNNUMS

Cooking Level: Expert

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Reviewed: Jan. 11, 2009

Absolutely fabulous. No way to mess this one up as long as you have a thermometer on hand. We had to cut off the smaller end and then put the thicker end back in for a little longer to cook. So easy with only three ingrediants. It's worth making.

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Michelle

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Reviewed: Jan. 10, 2009

Excellent simple recipe. Other than a little cracked pepper, I did nothing differently and it was perfect. A little mushroom gravy, some asparagus and brown rice and my husband was asking what I did wrong that I needed to butter him up so much. I'm not about to tell him I did this because it was the quickest and easiest!

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