| Prep Time | 15 minutes |
| Cook Time | 40-50 minutes |
| Servings |
servings
|
Ingredients
- 1 cup port wine
- 1 cup soy sauce
- 1/2 cup olive oil
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon hot sauce
- 4 cloves garlic minced
- 1 bay leaf
- 1- 5 pound trimmed beef tenderloin
Ingredients
|
Instructions
- Combine first eight ingredients in a large shallow dish or zip-top freezer bag; add beef. Cover or seal, and chill 8 hours, turning occasionally.
- Remove beef from marinade, discarding marinade. Place on a rack in a roasting pan.
- Bake at 425 degrees for 40-50 minutes or to desired degree of doneness. Cover loosely with foil and let tenderloin stand 10 minutes before slicing.
Recipe Notes
Determine doneness with an instant-read meat thermometer. For Medium, let tenderloin register about 135 degrees and pull out of oven. Letting it stand 10 minutes will bring it to 145 degrees. For Medium Rare, pull out at 120 degrees and let stand.
Recipe adapted from Southern Living.
Nutrition Facts
Marinated Beef Tenderloin
Amount Per Serving
Calories 590
Calories from Fat 278
% Daily Value*
Total Fat 30.9g
48%
Saturated Fat 9.3g
47%
Cholesterol 209mg
70%
Sodium 1579mg
66%
Potassium 897mg
26%
Total Carbohydrates 3.2g
1%
Dietary Fiber 0.4g
2%
Sugars .6g
Protein 67.4g
135%
Vitamin A
0.3%
Vitamin C
1%
Calcium
4%
Iron
29%
* Percent Daily Values are based on a 2000 calorie diet.