Ingredients
- 6 garlic (cloves peeled)
- 1 sprig (fresh)
- 1 bay leaf
- 5 pounds beef tenderloin up (whole)
- 1 cup soy sauce
- 1 cup port wine
- 1/4 cup olive oil
- 1 teaspoon black pepper
- 1/2 teaspoon pepper sauce (hot)
- 1 teaspoon thyme (dried)
Make small slits in the tenderloin and insert the garlic slivers; set aside.
In a large bowl, combine all the remaining ingredients; mix well. Add the tenderloin, cover, and marinate in the refrigerator for at least 6 hours or overnight.
Preheat the oven to 425 degrees F. Coat a roasting pan with nonstick cooking spray. Remove the meat from the marinade and place in the pan, discarding the marinade.
Roast the meat for 35 to 40 minutes for medium-rare or to desired doneness. Allow to sit for 15 minutes before slicing crosswise to serve.
Serves: 10 to 12 Notes: TV air date: September 14, 1998. Downloaded 09/07/98 from http://homearts.com/dynamo/main.jhtml?/98monr76.htm and formatted for Mastercook by K. Hudson Lipin.
Converted by MC_Buster.
