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Marinated Beef Tenderloin

1 cup soy sauce
3/4 cup beef broth
1/2 cup olive oil
2 tablespoons red wine vinegar
4 to 5 garlic cloves, minced
1 teaspoon coarsely ground pepper
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 bay leaf
1 whole beef tenderloin (3-1/2 to 4 pounds)

In a bowl, combine the first nine ingredients; mix well. Cover and

Printed from tasteofhome.com Jul 25, 2008

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Marinated Beef Tenderloin cont.

refrigerate 1 cup for basting. Pour remaining marinade into a large
resealable plastic bag; add bay leaf and tenderloin. Seal bag and
turn to coat; refrigerate overnight. Drain and discard marinade and
bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake,
uncovered, at 425° for 55-60 minutes or until meat reaches
desired doneness (for medium-rare a meat thermometer should read
145°; medium, 160°; well-done, 170°), basting often with
reserved marinade. let stand for 15 minutes before slicing.

Yield: 6-8 servings.