Marinated Beef Tenderloin |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
1 cup soy sauce |
3/4 cup beef broth |
1/2 cup olive oil |
2 tablespoons red wine vinegar or 2 tablespoons cider vinegar |
5 garlic cloves, minced |
1 teaspoon fresh ground black pepper, coarsely ground |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon hot pepper sauce |
1 bay leaf |
1 beef tenderloin |
Directions:
1. In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a large ziploc bag; add bay leaf and tenderloin. Seal bag and turn to coat; refrigerate overnight.
2. Drain and discard marinade and bay leaf/ Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425 degrees for 55-60 minutes or until meat reaches dired doneness. For rare, a meat thermometer should read 140 degrees. For medium, 160. For well, 170. Baste often with reserved marinade. Let stand for 15 minutes before slicing.
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