Delicious and straight-forward recipe! Be very generous with the pepper application - it adds an awesome flavor and texture to the meat (the coarser the grind the better, in my opinion).
Marinated Pepper-Crusted Beef Tenderloin
This recipe goes with Roast Beef, Tomato, and Red Onion Sandwich with Peppery Balsamic Vinaigrette Sauce
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
- 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.
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