Marinated Beef Tenderloin

• 1 cup soy sauce
• 3/4 cup beef broth
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 4 to 5 garlic cloves, minced
• 1 teaspoon coarsely ground pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon hot pepper sauce
• 1 bay leaf
• 1 beef tenderloin roast (3-1/2 to 4 pounds)

1. In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight.
2. Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425u0b0 for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0), basting often with reserved marinade. let stand for 15 minutes before slicing.

soy sauce, beef broth, olive oil, red wine vinegar, garlic, ground pepper, thyme, salt, hot pepper, bay leaf, tenderloin

Taken from www.tasteofhome.com/recipes/marinated-beef-tenderloin/ (may not work)