5 pounds whole beef tenderloin — up to 6 pounds,
— trimmed 6 cloves garlic — peeled & slivered
1 cup soy sauce
1/4 cup olive oil
1/2 teaspoon hot pepper sauce
1 cup port wine — or other dry red
— wine 1 teaspoon black pepper
1 teaspoon dried thyme — or 1 fresh sprig
— thyme 1 bay leaf
Make small slits in the tenderloin and insert the garlic slivers; set aside.
In a large bowl, combine all the remaining ingredients; mix well. Add the tenderloin, cover, and marinate in the refrigerator for at least 6 hours or overnight.
Preheat the oven to 425 degrees F. Coat a roasting pan with nonstick cooking spray. Remove the meat from the marinade and place in the pan, discarding the marinade.
Roast the meat for 35 to 40 minutes for medium-rare or to desired doneness. Allow to sit for 15 minutes before slicing crosswise to serve.
Serves: 10 to 12
Notes: TV air date: September 14, 1998. Downloaded 09/07/98 from http://homearts.com/dynamo/main.jhtml?/98monr76.htm and formatted for Mastercook by K. Hudson Lipin.
Converted by MC_Buster.