| 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 |
ts |
Hot pepper sauce |
| 1 |
c |
Port wine; or other dry red |
|
|
; wine |
| 1 |
ts |
Black pepepr |
| 1 |
ts |
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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