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Marinated Pepper-Crusted Beef Tenderloin

Yield 12 servings


  • 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

How to Make It

  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.