Roasted Beef Tenderloin
- 1/2 cup port wine or 1/2 cup beef broth plus 1 tablespoon balsamic vinegar
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons olive oil
- 4 to 5 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon pepper
- 1/2 teaspoon hot pepper sauce
- 1 beef tenderloin roast (3 pounds)
- 1 bay leaf
- For marinade, whisk together first 7 ingredients. Place roast, bay leaf and 3/4 cup marinade into a large bowl; turn to coat. Cover; refrigerate 8 hours or overnight. Reserve remaining marinade for basting; cover and refrigerate.
- Preheat oven to 425u0b0. Place tenderloin on a rack in a roasting pan; discard bay leaf and marinade. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0), 40-50 minutes, basting occasionally with reserved marinade during the last 15 minutes.
- Remove roast from oven; tent with foil. Let stand 10 minutes before slicing.
port wine, soy sauce, olive oil, garlic, thyme, pepper, hot pepper, tenderloin, bay leaf
Taken from www.tasteofhome.com/recipes/roasted-beef-tenderloin/ (may not work)