Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Port wine |
| 1 cup | Soy sauce |
| ½ cup | Olive oil |
| 3 \N | 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