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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 20 |
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Moist and flavorful. Goes great with rice and a green vegetable. Prep time doesn't include marinating overnight. Ingredients:
1 cup burgundy wine or 1 cup jack daniels whiskey |
1/2 cup jamaican pepper sauce (tomato-mango-pepper sauce) |
1/2 cup worcestershire sauce |
4 1/2-5 lbs beef tenderloin |
6 slices bacon |
Directions:
1. Mix the wine, pepper sauce, and Worcestershire sauce until well blended and pour marinade over meat.
2. Cover and refrigerate overnight, turning several times.
3. Preheat oven to 475°F.
4. Wrap roast in bacon and place in a roasting pan.
5. Insert a meat thermometer to 1/2 the depth of the meat.
6. Roast, uncovered, for 10 minutes at 475°F.
7. Lower heat to 325°F and roast to desired doneness: 15-18 minutes/lb for rare (140°F on thermometer), 19-21 minutes/lb for medium-rare (145°F), 22-25 minutes/lb for medium (160°F), 27-30 minutes/lb for well-done (170°F).
8. Transfer to cutting board, tent with foil, and let stand for 15 minutes before carving.
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