Sliced medium-rare beef arranged on a white platter with rosemary sprigs, next to a bottle of Kikkoman Teriyaki sauce on a wooden board.

Recipes /

Teriyaki Rosemary Beef Tenderloin

Name: Teriyaki Rosemary Beef Tenderloin
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Ingredients: Beef

Serves 6

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

About

Looking for a foolproof showstopper? This teriyaki beef tenderloin is marinated with garlic, rosemary, and Kikkoman® Teriyaki Marinade & Sauce, then roasted until juicy and tender and brushed with Kikkoman® Teriyaki Baste & Glaze (No Preservatives Added). Whether you're serving it for a holiday dinner or date night in, this recipe brings major flavor. The sweet-and-savory glaze caramelizes beautifully in the oven, making every slice shine.

Tips & Tricks

Get the most flavor by marinating the beef for at least 4 hours – overnight is even better. It’s the secret to an ultra-tender, deeply seasoned beef teriyaki recipe.
Let the beef rest for 10-15 minutes after roasting to lock in the juices and slice like a pro.
Use a meat thermometer! For medium doneness, aim for an internal temp of 145°F.
This also works great with smaller cuts if you’re feeding fewer people – just adjust the cooking time accordingly.

Ingredients

2–2½ pounds beef tenderloin, excess fat trimmed

½ cup Kikkoman® Teriyaki Marinade & Sauce

1 tablespoon fresh rosemary, finely chopped

1 tablespoon olive oil

1 teaspoon garlic powder

½ teaspoon black pepper

¼ cup Kikkoman® Teriyaki Baste & Glaze (No Preservatives Added)

Directions

Place the beef tenderloin in a large shallow dish. In a small bowl, add teriyaki marinade and sauce, rosemary, olive oil, garlic powder, and black pepper. Pour marinade over the beef and make sure it is well coated. Cover and refrigerate for 4 hours. Turn the beef after 2 hours for even marinating.
Preheat oven to 425°F. Remove beef from the marinade and let it come to room temperature for 20 to 30 minutes. Place beef on a roasting rack in a roasting pan. Roast for 20 minutes.
Brush the beef with teriyaki baste and glaze. Continue roasting for another 15-20 minutes, until internal temperature reaches desired doneness, about 145°F for medium.
Remove beef from the oven and tent loosely with foil. Rest for 10 to 15 minutes before slicing. Serve warm.

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