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Spicy Beef Tenderloin Recipe

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This recipe for Spicy Beef Tenderloin, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Aunt Ellen

Category:
Category:

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

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.

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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