Orange-Soy Beef Tenderloin

• lbs center-cut beef tenderloin, trimmed, tied↗3 1⁄2
• medium orange, zest of↗1
• teaspoon sugar↗1
• tablespoons dark soy sauce↗2
• tablespoon sake↗1
• tablespoons olive oil, can use vegetable oil, divided↗2
• cup water↗1⁄4

Step-by-step instructions

1. 1

   Dry the meat with paper towels and rub the meat with the orange zest.

2. 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. 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. 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. 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. 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.