Marinated Beef Tenderloin

Southern Living
Use an instant-read meat thermometer to determine doneness. Our tenderloin registered about 135° (medium-rare) after 40 minutes.
Makes 8 servings


+ Add To Shopping List
1 cup port wine
1 cup soy sauce
1/2 cup olive oil
1 teaspoon pepper
1 teaspoon dried thyme
1/2 teaspoon hot sauce
4 garlic cloves, minced
1 bay leaf
1 (5-pound) trimmed beef tenderloin


Combine first 8 ingredients in a large shallow dish or zip-top freezer bag; add beef. Cover or seal, and chill 8 hours, turning occasionally.

Remove beef from marinade, discarding marinade. Place on rack in roasting pan.

Bake at 425° for 40 to 50 minutes or to desired degree of doneness. Cover loosely with foil, and let tenderloin stand 10 minutes before slicing.

Created date

November 2003