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Marinated Pepper-Crusted Beef Tenderloin

Source of Recipe


Unknown






List of Ingredients



• 1 cup port
  
• 1 cup soy sauce
  
• 1/2 cup olive oil
  
• 1-1/2 tsp freshly ground pepper
  
• 1 tsp dried thyme
  
• 1/2 tsp hot sauce
  
• 4 cloves garlic, crushed
  
• 1 bay leaf
  
• 1 (5- to 6-pound) beef tenderloin, trimmed
  
• 2 Tbsp coarsely ground pepper
  






Instructions



1. Combine first 8 ingredients in a shallow dish or a large, heavy-duty zip-top plastic bag. Place tenderloin in marinade. Cover or seal, turning to coat. Chill for 8 hours, turning occasionally.
   
   
2. Remove beef from marinade, reserving marinade. Press pepper into beef. Place beef on a rack coated with vegetable cooking spray in a broiler pan.
   
   
3. Bring reserved marinade to a rolling boil in a small saucepan; reduce heat and simmer 3 minutes. Discard bay leaf.
   
   
4. Bake tenderloin at 425 degrees (F), basting 3 or 4 times with reserved marinade, for 45 to 55 minutes or until a meat thermometer inserted into the thickest portion registers 145 degrees for medium-rare. Let stand 10 minutes before cutting.
   
   Yield: 12 servings