Marinated Pepper-Crusted Beef Tenderloin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This recipe goes with Roast Beef, Tomato, and Red Onion Sandwich with Peppery Balsamic Vinaigrette Sauce Ingredients:
1 cup port |
1 cup soy sauce |
1/2 cup olive oil |
1 1/2 teaspoons freshly ground pepper |
1 teaspoon dried thyme |
1/2 teaspoon hot sauce |
4 cloves garlic, crushed |
1 bay leaf |
1 (5- to 6-pound) beef tenderloin, trimmed |
2 tablespoons coarsely ground pepper |
Directions:
1. Combine port through bay leaf in a shallow dish or a large heavy-duty zip-top plastic bag. Place tenderloin in marinade. Cover or seal, turning to coat. Chill 8 hours, turning occasionally.
2. Remove beef from marinade, reserving marinade. Press pepper into beef. Place beef on a rack coated with vegetable cooking spray in a broiler pan.
3. Bring reserved marinade to a rolling boil in a small saucepan; reduce heat and simmer 3 minutes. Discard bay leaf.
4. Bake at 425°, basting 3 or 4 times with reserved marinade, for 45 to 55 minutes or until a meat thermometer inserted into the thickest portion registers 145° for medium-rare. Let stand 10 minutes.
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