Show-off beef tenderloin

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.

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