Name: Marinated Beef Tenderloin
Ingredients: 1 c Port wine; 1 c Soy sauce; 1/2 c Olive oil; 3 Cloves fresh garlic; chopped; 1 ts Fresh thyme; or 1 teaspoon dried thyme; 1 ts Fresh ground black pepper; 1 ts Hot sauce; 5 lb Trimmed beef tenderloin; up to 6

Jonathan Edwards, the 18th-century revivalist, sat down at age 17 and penned 21 resolutions by which he would live his life. He added to this list until, by his death, he had 70 resolutions. He put at the top of his list: “Being sensible that I am unable to do anything without God's help, I do humbly entreat him by his grace to enable me to keep these resolutions… Remember to read over these resolutions once a week.” Edwards didn't casually make New Year's resolutions with an expectation of eventually breaking them. Each week he did a self-check. He regularly summed up how he was doing and sought God's help in the process.

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CATEGORY	CUISINE	TAG	YIELD
Meats		:, Beef	8	Servings

INGREDIENTS

1	c	Port wine
1	c	Soy sauce
1/2	c	Olive oil
3		Cloves fresh garlic; chopped
1	ts	Fresh thyme; or 1 teaspoon dried thyme
1	ts	Fresh ground black pepper
1	ts	Hot sauce
5	lb	Trimmed beef tenderloin; up to 6

INSTRUCTIONS

Combine first 7 ingredients and pour over beef. Marinate covered 4-8 hours,
turning once. Preheat charcoal broiler and preheat oven to 325 degrees.
Remove beef from marinade. Brown tenderloin on broiler on all sides. Place
in baking pan and bake 1-1/2 hours or until inserted meat thermometer reads
140    degrees.
Bring marinade to a boil, then thicken slightly with cornstarch and water.
Slice tenderloin to desired thickness and serve with marinade.
Chef Bob Neisler
Recipe by: : Buckhorn Inn, Gatlinburg, Tennessee
Posted to MC-Recipe Digest V1 #1065 by [email protected] on Jan 31, 1998

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