Marinated Beef Tenderloin

• 2 bay leaves
• 1 Vadalia onion, sliced thin
• 2 cloves garlic
• 2 tbl black pepper, plus additional pepper for seasoning to taste
• 1/4 cup FRESH thyme
• 6 sage leaves
• 1/4 cup dry red wine
• 2 tbl olive oil
• 1 beef tenderloin (about 4 lbs) cleaned so that all fat and membrane is removed and the center cut (chateaubriand) is sperrated from the tips. Kosher salt to taste.

1. In a large bowl, combine the bay leaves, onion, garlic, 2 tbl black pepper, thyme, sage, red wine and olive oil. Add all the pieces of meat and marinade overnight in refrigerator, turning occasionally.
2. Remove the beef from the marinade and pat dry. Discard marinade. Season each piece very well with Kosher salt and black pepper. Grill about 20 min for rare, or to desired doneness.

bay leaves, vadalia onion, garlic, black pepper, thyme, sage, red wine, olive oil, beef tenderloin

Taken from www.epicurious.com/recipes/member/views/marinated-beef-tenderloin-1224039 (may not work)