Vermicular | Honey-Soy Roast Beef Tenderloin

Honey-Soy Roast Beef Tenderloin

Tailored for: Musui–Kamado
Cooking Flow
66 min
Cooking Steps

[MED] 6 min

[WARM 158°F] 60 min


1 ½ lb beef tenderloin, room temperature
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil

Sauce Mixture
½ medium onion, grated
1 clove garlic, grated
3 tablespoons red wine
3 tablespoons soy sauce
2 tablespoons honey
1 bay leaf

  1. Season beef by rubbing salt and pepper on all sides. In a small bowl, combine ingredients for Sauce Mixture; set aside.

  2. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and sear beef for 1 minute each side or until golden brown on all sides.

  3. Turn off heat, add Sauce Mixture and roll the beef to dress entirely with sauce. Cover and cook over [WARM 158°F] for 60 minutes.

  4. Transfer beef to a carving board and let rest. Thinly slice and drizzle sauce on top before serving.

  • Searing all sides until golden brown in Step 2 helps contain umami and create a deep, savory flavor.

  • If you’re not adding sauce mixture, add 2 tablespoons of water to lower the temperature of the pot before switching to [WARM] mode.

  • Watch the recipe video.

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Musui–Kamado with the Vermicular Cookbook.

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