Spicy Marinated Beef Tenderloin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cloves garlic crushed
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon hot sauce
1 cup soy sauce
1/2 cup olive oil
1 cup port wine
1 teaspoon dried whole thyme
1 bay leaf
1 5 to 6 pound beef tenderloin trimmed
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Directions: |
Directions:Combine first 9 ingredients; mix well. Place tenderloin in a large shallow dish, pour the wine mixture over top and cover tightly. Refrigerate overnight, turning occasionally.
Uncover tenderloin; drain marinade, reserving marinade. Place tenderloin on a rack in a baking pan; insert meat thermometer. Bake at 425 degrees for 45 to 60 minutes until meat thermometer registers 140 degrees, basting occasionally with marinade. Yield: 15 to 18 servings.
Note: Bake tenderloin to an internal temperature of 150 degrees for medium rare to 160 degrees for medium. |
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Personal
Notes: |
Personal
Notes: This recipe is from the 1983 Southern Living Cookbook. I believe I tried it first for Susan and Tom and it has since become Aunt Susan’s traditional Christmas dinner. Everyone loves this dinner, I do the Caesar salad and Susan does the rest, usually some kind of potatoes and marinated or roasted vegetables – YUM! Susan used to make a fancy dessert but we were usually too stuffed to do it justice. They may have started out with one tenderloin but as we all get larger, I believe they now roast two. Very expensive but a wonderful dish.
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