A1 and Only
Heinz A1 Glazed Beef Tenderloin Roast with a Bold, Tangy Crust
1 hour 10 minutes
Serves 4
DinnerAmerican
Herb's take
This dish is a love letter to classic steakhouse cuisine, letting you master the art of marinating and glazing with the iconic Heinz A1 sauce. You'll learn the secret to a lacquered, flavorful roast and why basting is the science experiment your dinner table deserves.
Equipment needed
- Rack for baking sheet
- Instant-read meat thermometer
Ingredients
Yield
4
Instructions
- 01In a small bowl, whisk together Heinz A1 sauce, Dijon mustard, brown sugar, soy sauce, garlic, and thyme until smooth.
- 02Pat the beef tenderloin dry with paper towels. Using your hands or a brush, coat the tenderloin all over with half of the A1 marinade mixture. Reserve the other half for glazing later.
- 03Place the tenderloin on a rack set over a rimmed baking sheet. Let it marinate uncovered in the fridge for at least 30 minutes, or up to 2 hours for deeper flavor.
- 04Preheat your oven to 450°F (230°C). Remove the tenderloin from the fridge and let it come to room temperature for 20 minutes.
- 05Drizzle olive oil all over the tenderloin and rub lightly to coat.
- 06Roast the beef tenderloin on the middle rack for 15 minutes.
- 07Reduce oven temperature to 350°F (175°C). Brush the tenderloin with half of the reserved A1 glaze. Continue roasting for 20 minutes.
- 08Brush the tenderloin once more with the remaining glaze and roast for an additional 10-15 minutes, or until a meat thermometer inserted into the thickest part reads 125-130°F for medium-rare.
- 09Transfer the tenderloin to a cutting board and let it rest, uncovered, for at least 15 minutes before slicing.
- 10Slice into thick medallions and serve warm, spooning any pan juices over the top.
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