| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mr. food, Mrfood3 | 1 | Servings | |
INGREDIENTS
| 1 | Whole beef tenderloin, 5 to | |
| 6 pounds | ||
| trimmed | ||
| 6 | Garlic cloves, peeled and | |
| slivered | ||
| 1 | c | Soy sauce |
| 1/4 | c | Olive oil |
| 1/2 | t | Hot pepper sauce |
| 1 | c | Port wine, or other dry red |
| wine | ||
| 1 | t | Black pepepr |
| 1 | t | Dried or 1 fresh sprig thyme |
| 1 | Bay leaf |
INSTRUCTIONS
Make small slits in the tenderloin and insert the garlic slivers; set aside. In a large bowl, combine all the remaining ingredients; mix well. Add the tenderloin, cover, and marinate in the refrigerator for at least 6 hours, or overnight. Preheat the oven to 425 degrees F. Coat a roasting pan with nonstick cooking spray. Remove the meat from the marinade and place in the pan, discarding the marinade. Roast the meat for 35 to 40 minutes for medium-rare, or to desired doneness. Allow to sit for 15 mintues before slicing crosswise to serve. NOTE: Adapted and reprinted with permission from "The Show Boat Cookbook." Converted by MC_Buster. NOTES : 10 to 12 servings Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 6055
Calories From Fat: 3847
Total Fat: 427.4g
Cholesterol: 1407.1mg
Sodium: 9445.7mg
Potassium: 5196.6mg
Carbohydrates: 47.9g
Fiber: 3g
Sugar: 11.6g
Protein: 352.2g