Marinated Pepper Crusted Beef Tenderloin

• port wine↗1 cup
• soy sauce↗1 cup
• olive oil↗1⁄2 cup
• pepper↗1 1⁄2 teaspoons
• dried thyme↗1 teaspoon
• Tabasco sauce↗1⁄2 teaspoon
• cloves garlic, crushed↗4
• bay leaf↗1
• (5 lb) beef tenderloin, trimmed1
• tablespoons coarsely ground black pepper↗2 tablespoons

Step-by-step instructions

1. 1

   Combine port, soy sauce, oil, 1 teaspoons pepper, thyme, Tabasco, garlic and bay leaf in bowl and mix well.

2. 2

   Place beef in large shallow dish. Pour wine mixture over beef. Marinate in refrigerator, tightly covered, 8 to 10 hours, turning occasionally. Drain beef, reserving marinade. Bring marinade to boil in saucepan. Boil 3 minutes and remove from heat. Discard bay leaf.

3. 3

   Preheat oven to 425 degrees F.

4. 4

   Coat beef with coarsely ground pepper. Place beef on rack in roasting pan. Insert a meat thermometer into beef.

5. 5

   Bake 45 to 60 minutes, until meat thermometer registers 140 degrees F for medium rare or 150 degrees F for medium, brushing frequently with warm reserved marinade.