Herbie's Curry Powder Mild Madras Style
Beef or veal stock
In a bowl, whisk the soy sauce with the honey, sugar and curry powder.
Score the top and bottom of the beef tenderloins in a crosshatch pattern about 1/2 inch deep.
Transfer the tenderloin to a large zip lock bag and pour in the marinade. Turn the tenderloin to coat with the marinade, seal the bag and refrigerate overnight.
Preheat the oven to 500°.
Transfer the tenderloin and half of the marinade to a large rimmed baking sheet, reserving the other half for later.
Rub the top of the tenderloin with the vegetable oil.
Roast the tenderloin in the upper third of the oven, basting every 8 to 10 minutes, for about 30 minutes. During the second basting (20 minutes in) add the second half of the reserved marinade and continue to cook until an instant-read thermometer inserted in the thickest part of the roasts registers 125° for medium-rare.
Transfer the tenderloins to a carving board and let rest for 10 minutes. Deglaze the pan to create an au jus adding a little beef or veal stock and reduce to make a drizzle sauce. Slice the tenderloins and serve with the au jus drizzled over the meat.
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savory foods.
Ground cinnamon quills is the best grade of cinnamon to use in the majority of cooking applications.