Spicy Beef Tenderloin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c port wine
1 c soy sauce
½ c EVOO
1 tsp pepper
1 tsp dried whole thyme
½ tsp hot sauce
4 garlic cloves, crushed
1 bay leaf, crumbled
6 lb beef tenderloin, trimmed of fat
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Directions: |
Directions:Combine first 8 ingredients and mix well.
Place tenderloin in large shallow dish, pour the mixture made above over the top and cover tightly. Refrigerate for 8 hours, turning occasionally.
Uncover the beef. Strain and reserve the marinade. Place beef on cooking rack. Bake at 425º for 55 to 60 minutes or until thermometer reads 150º for medium rare of 160º for medium. (See notes below).
Heat the reserved marinade over low heat adding the juice of the tenderloin from cooking and ½ c of water. Season the marinade with salt and pepper to taste. Use this as an optional “light sauce” to be served on the side.
Slice beef and serve.
NOTE: This is always over cooked following the above time and meat temperatures. According to Ina: 125º for medium-rare. Also in her cookbook “Parties”, pg. 82 Ina uses oven temp 500º, roast in oven for 22 min for rare, 25 min for med-rare. Rest for 20 minutes. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:40 minutes plus marinade time |
Personal
Notes: |
Personal
Notes: One of the many varieties of Beef Tenderloin that have been made for Christmas dinner over the years!
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