By undrcovrangel on Sunday, April 27, 2008 - 7:24 pm:
Marinated Beef Tenderloin
1 cup soy sauce 3/4 cup beef broth 1/2 cup olive oil 2 tablespoons red wine vinegar 4-5 garlic cloves, minced 1 teaspoon coarsely ground pepper 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon hot pepper sauce 1 bay leaf 1 whole beef tenderloin (3 1/2-4 lbs)
In a bowl, combine the first 9 ingredients, mix well. Cover and refridgerate 1 cup for basting. Pour remaining marinade into a large resealable plastic bag, add bay leaf and tenderloin. Seal bag and turn to coat. Refridgerate overnight.
Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered at 425 for 55-60 minutes or until meat reaches desired doneness. Let stand for 15 minutes before slicing.
