Ingredients:
6 cloves garlic, peeled & slivered
1 cup soy sauce
1/4 cup olive oil
1/2 teaspoon hot pepper sauce
1 cup port wine ( or any other dry red wine)
1 teaspoon black pepper
1 teaspoon dried thyme
1 bay leaves
5 lbs beef tenderloin
Directions:
Make small slits in the tenderloin and insert the garlic slivers; set aside.
In a large bowl, (or a Reynolds turkey oven bag for easy clean-up and marinating) combine all of the remaining ingredients; mix well.
Add tenderloin, cover and marinate OVERNIGHT.
Preheat oven to 425 degrees.
Coat a roasting pan with non-stick cooking spray.
Remove the meat from the marinade and place on a rack like broiler pan.
Folding the ends under roast so tenderloin is of uniform size.
Discard the marinade.
Roast the tenderloin for 45-55 minutes for medium- rare or to desired doneness.
Allow to sit for 15 minutes before slicing crosswise to serve.
Serve with red wine sauce or a bearnaise sauce.
(I purchase the tenderloin at Sam’s Club. The quality is great and is as much as$10 off a pound).
Servings: 10
Time preparation: 10 min.
Time total: 60 min.