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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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An overnight marinade provides a savory seasoning for this tenderloin. I've served this simple elegant roast on may special occasions, says Schelby Thompson, Camden Wyoming, Delaware. Ingredients:
1 beef tenderloin roast (3 pounds) |
1/2 cup port wine or 1/2 cup beef broth and 1 tablespoon balsamic vinegar |
1/2 cup reduced-sodium soy sauce |
2 tablespoons olive oil |
4 to 5 garlic cloves, minced |
1 bay leaf |
1 teaspoon dried thyme |
1 teaspoon pepper |
1/2 teaspoon hot pepper sauce |
Directions:
1. Tie roast at 2-in. intervals with kitchen string. In a bowl, combine the remaining ingredients; mix well. Pour 3/4 cup marinade into a large resealable plastic bag; add the tenderloin. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from beef. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered at 425° for 45-60 minutes or until roast reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. Transfer to warm platter. Let stand 10 minutes before slicing. Serve with remaining reserved marinade. Yield: 12 servings.
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