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Roasted Beef Tenderloin

 Roasted Beef Tenderloin
An overnight marinade provides a savory seasoning for this tenderloin. "I've served this simple elegant roast on may special occasions," says Schelby Thompson, Camden Wyoming, Delaware.
12 ServingsPrep: 10 min. + marinating Bake: 40 min. + standing

Ingredients

  • 1/2 cup port wine or 1/2 cup beef broth and 1 tablespoon balsamic vinegar
  • 1/2 cup reduced-sodium soy sauce
  • 2 tablespoons olive oil
  • 4 to 5 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon pepper
  • 1/2 teaspoon hot pepper sauce
  • 1 beef tenderloin roast (3 pounds)
  • 1 bay leaf

Directions

  • In a small bowl, whisk the first seven ingredients until blended.
  • Pour 3/4 cup marinade into a large resealable plastic bag. Add roast
  • and bay leaf; seal bag and turn to coat. Refrigerate 8 hours or
  • overnight. Cover and refrigerate remaining marinade.
  • Preheat oven to 425°. Drain beef, discarding marinade and bay
  • leaf in bag. Place roast on a rack in a shallow roasting pan. Roast
  • 40-50 minutes or until meat reaches desired doneness (for
  • medium-rare, a thermometer should read 145°; medium, 160°;
  • well-done, 170°), basting occasionally with reserved marinade.
  • Remove roast from oven; tent with foil. Let stand 10 minutes before
  • slicing. Yield: 12 servings.

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Roasted Beef Tenderloin (continued)

Nutritional Facts: 3 ounces cooked beef equals 328 calories, 16 g fat (7 g saturated fat), 122 mg cholesterol, 391 mg sodium, 2 g carbohydrate, trace fiber, 40 g protein. Diabetic Exchanges: 5 lean meat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.