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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 whole beef tenderloin (5 to 6 lbs), trimmed
6 garlic cloves, peeled and slivered
1 cup soy sauce
1/4 cup olive oil
1/2 tsp hot pepper sauce
1 cup port wine, or other dry red wine
1 tsp black pepper and 1 tsp dried thyme
1 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.
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 minutes before slicing crosswise to serve. Serves 10-12
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BEEF TENDERLOIN
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 whole beef tenderloin (5 to 6 lbs), trimmed
6 garlic cloves, peeled and slivered
1 cup soy sauce
1/4 cup olive oil
1/2 tsp hot pepper sauce
1 cup port wine, or other dry red wine
1 tsp black pepper and 1 tsp dried thyme
1 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.
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 minutes before slicing crosswise to serve. Serves 10-12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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