Marinated Pepper Crusted Beef Tenderloin

• 1 cup port wine
• 1 cup soy sauce
• 1/2 cup olive oil
• 1 1/2 teaspoons pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon Tabasco sauce
• 4 cloves garlic, crushed
• 1 bay leaf
• 1 (5 lb) beef tenderloin, trimmed
• 2 tablespoons coarsely ground black pepper

1. Combine port, soy sauce, oil, 1 teaspoons pepper, thyme, Tabasco, garlic and bay leaf in bowl and mix well.
2. Place beef in large shallow dish. Pour wine mixture over beef. Marinate in refrigerator, tightly covered, 8 to 10 hours, turning occasionally. Drain beef, reserving marinade. Bring marinade to boil in saucepan. Boil 3 minutes and remove from heat. Discard bay leaf.
3. Preheat oven to 425 degrees F.
4. Coat beef with coarsely ground pepper. Place beef on rack in roasting pan. Insert a meat thermometer into beef.
5. Bake 45 to 60 minutes, until meat thermometer registers 140 degrees F for medium rare or 150 degrees F for medium, brushing frequently with warm reserved marinade.

port wine, soy sauce, olive oil, pepper, thyme, tabasco sauce, garlic, bay leaf, beef tenderloin, ground black pepper

Taken from www.food.com/recipe/marinated-pepper-crusted-beef-tenderloin-438549 (may not work)