Yield: 8 Servings
|1 cup||Port wine|
|1 cup||Soy sauce|
|½ cup||Olive oil|
|3||Cloves fresh garlic; chopped|
|1 teaspoon||Fresh thyme; or 1 teaspoon dried thyme|
|1 teaspoon||Fresh ground black pepper|
|1 teaspoon||Hot sauce|
|5 pounds||Trimmed beef tenderloin; up to 6|
Combine first 7 ingredients and pour over beef. Marinate covered 4-8 hours, turning once. Preheat charcoal broiler and preheat oven to 325 degrees.
Remove beef from marinade. Brown tenderloin on broiler on all sides. Place in baking pan and bake 1-½ hours or until inserted meat thermometer reads 140 degrees.
Bring marinade to a boil, then thicken slightly with cornstarch and water.
Slice tenderloin to desired thickness and serve with marinade.
Chef Bob Neisler
Recipe by: : Buckhorn Inn, Gatlinburg, Tennessee Posted to MC-Recipe Digest V1 #1065 by Carriej999@... on Jan 31, 1998