Marinated Beef Tenderloin

• 2 (16-ounce) bottles zesty Italian dressing
• 1/3 cup soy sauce
• 1/3 cup Burgundy or other dry red wine
• 1 garlic clove, minced
• 1/2 teaspoon lemon pepper
• 1 (5- to 6-pound) beef tenderloin, trimmed
• Lettuce leaves

1. Stir together first 5 ingredients, and pour into a large shallow dish or heavy-duty zip-top plastic bag; add tenderloin. Cover or seal, and chill 8 hours, turning meat occasionally.
2. Remove tenderloin from marinade, discarding marinade.
3. Grill, covered with grill lid, over high heat (400u0b0 to 500u0b0) 24 minutes, turning occasionally. Reduce temperature to medium-low heat (less than 300u0b0); grill, covered with grill lid, 12 minutes or until a meat thermometer inserted into thickest portion registers 145u0b0 (medium-rare) to 160u0b0 (medium). Let stand 15 minutes before slicing.
4. Place tenderloin on a tray lined with lettuce. Serve with Horseradish Sauce.
5. Note: Tenderloin may be placed on a rack in a shallow roasting pan and baked at 450u0b0 for 30 to 40 minutes or until a meat thermometer inserted into thickest portion registers 145u0b0 (medium-rare) to 160u0b0 (medium).

italian dressing, soy sauce, red wine, garlic, lemon pepper

Taken from www.myrecipes.com/recipe/marinated-beef-tenderloin (may not work)