Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Whole beef tenderloin; (5 to 6 pounds), |
\N \N | ; trimmed |
6 \N | Garlic cloves; peeled and slivered |
1 cup | Soy sauce |
¼ cup | Olive oil |
½ teaspoon | Hot pepper sauce |
1 cup | Port wine; or other dry red |
\N \N | ; wine |
1 teaspoon | Black pepepr |
1 teaspoon | Dried or 1 fresh sprig thyme |
1 \N | Bay leaf |
Make small slits in the tenderloin and insert the garlic slivers; set aside. In a large bowl, combine all the remaining ingredients; mix well.
Add the tenderloin, cover, and marinate in the refrigerator for at least 6 hours, or overnight. Preheat the oven to 425 degrees F. Coat a roasting pan with nonstick cooking spray. Remove the meat from the marinade and place in the pan, discarding the marinade. Roast the meat for 35 to 40 minutes for medium-rare, or to desired doneness. Allow to sit for 15 mintues before slicing crosswise to serve.
NOTE: Adapted and reprinted with permission from "The Show Boat Cookbook." Converted by MC_Buster.
NOTES : 10 to 12 servings
Converted by MM_Buster v2.0l.