Spicy Beef Tenderloin II
- 1 cup port wine or 1 cup Burgundy wine
- 1 cup soy sauce
- 12 cup olive oil
- 1 teaspoon pepper
- 1 teaspoon dried whole thyme
- 12 teaspoon hot sauce
- 4 garlic cloves, crushed
- 1 bay leaf
- 5 -6 lbs beef tenderloin
- Combine the first 8 ingredients; mix well.
- Place tenderloin in a large shallow dish; pour wine mixture over top, and cover tightly.
- Refrigerate 8 hours, turning occasionally.
- Uncover tenderloin; drain off and reserve marinade.
- Place tenderloin on a rack in a pan; insert meat thermometer, making sure it does not touch fat.
- Bake at 425 degrees for 45 to 50 minutes.
- 140 degrees is rare, 150 for medium rare, 160 for medium.
- Baste occasionally with marinade.
- (Please do not cook this roast more than medium rare -- you will ruin the taste and tenderness!
- ).
- Serve leftover marinade on the side, after placing it in a saucepan and boiling gently for 3 to 5 minutes.
port wine, soy sauce, olive oil, pepper, thyme, hot sauce, garlic, bay leaf, beef tenderloin
Taken from www.food.com/recipe/spicy-beef-tenderloin-ii-275815 (may not work)