Recipe

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• 1 cup port wine
• 1 cup soy sauce
• 1/2 cup olive oil
• 1 tsp pepper
• 1 tsp dried whole thyme
• 1/2 tsp hot sauce
• 4 garlic cloves, crushed
• 1 bay leaf
• 5 -6 lbs beef tenderloin

• 1 Combine the first 8 ingredients; mix well.
• 2 Place tenderloin in a large shallow dish; pour wine mixture over top, and cover tightly. Refrigerate 8 hours, turning occasionally.
• 3 Uncover tenderloin; drain off and reserve marinade.
• 4 Place tenderloin on a rack in a pan; insert meat thermometer, making sure it does not touch fat.
• 5 Bake at 425 degrees for 45 to 50 minutes. 140 degrees is rare, 150 for medium rare, 160 for medium. Baste occasionally with marinade. (Please do not cook this roast more than medium rare - you will ruin the taste and tenderness!).
• 6 Serve leftover marinade on the side, after placing it in a saucepan and boiling gently for 3 to 5 minutes.