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Marinated Beef Tenderloin

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


  • 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

How to Make It

  1. 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.

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

  3. 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.