| 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 Carriej999@aol.com on Jan 31, 1998
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