Yield: 1 servings
|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.