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Marinated Beef Tenderloin
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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 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |