Marinated Pepper-Crusted Beef Tenderloin

Recipe from Coastal Living

More From Coastal Living


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Marinated Pepper-Crusted Beef Tenderloin Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy