Marinated Pepper-Crusted Beef Tenderloin

Coastal Living
12 servings


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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


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.

Remove beef from marinade, reserving marinade. Press pepper into beef. Place beef on a rack coated with vegetable cooking spray in a broiler pan.

Bring reserved marinade to a rolling boil in a small saucepan; reduce heat and simmer 3 minutes. Discard bay leaf.

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.

Created date

April 2000