Marinated Pepper Crusted Beef Tenderloin |
|
 |
Prep Time: 1440 Minutes Cook Time: 60 Minutes |
Ready In: 1500 Minutes Servings: 12 |
|
From a Junior League cookbook Ingredients:
1 cup port wine |
1 cup soy sauce |
1/2 cup olive oil |
1 1/2 teaspoons pepper |
1 teaspoon dried thyme |
1/2 teaspoon tabasco sauce |
4 cloves garlic, crushed |
1 bay leaf |
1 (5 lb) beef tenderloin, trimmed |
2 tablespoons coarsely ground black pepper |
Directions:
1. Combine port, soy sauce, oil, 1 teaspoons pepper, thyme, Tabasco, garlic and bay leaf in bowl and mix well.
2. Place beef in large shallow dish. Pour wine mixture over beef. Marinate in refrigerator, tightly covered, 8 to 10 hours, turning occasionally. Drain beef, reserving marinade. Bring marinade to boil in saucepan. Boil 3 minutes and remove from heat. Discard bay leaf.
3. Preheat oven to 425 degrees F.
4. Coat beef with coarsely ground pepper. Place beef on rack in roasting pan. Insert a meat thermometer into beef.
5. Bake 45 to 60 minutes, until meat thermometer registers 140 degrees F for medium rare or 150 degrees F for medium, brushing frequently with warm reserved marinade.
|
|