Marinated Pepper-Crusted Beef Tenderloin

Serves: 12
Total Calories: 101


1 cup port
1 cup soy sauce
1/2 cup olive oil
1 1/2 teaspoons pepper
1 teaspoon dried whole thyme
1/2 teaspoon Tabasco
4 cloves garlic, crushed
1 bay leaf
1 (5- to 6-pound) beef tenderloin, trimmed
2 tablespoons coarsely ground pepper


Combine port, soy sauce, olive oil, 1 1/2 teaspoons pepper, thyme, Tabasco, garlic, and bay leaf in a bowl; mix well. Place beef in a large shallow dish. Pour port mixture over beef. Marinate, tightly covered, for 8–10 hours, turning occasionally. Drain beef, reserving marinade. Bring reserved marinade to a boil in a saucepan. Boil 3 minutes and remove from heat. Discard bay leaf.

Coat beef with 2 tablespoons coarsely ground black pepper. Place beef on a rack in a roasting pan. Insert meat thermometer into beef. Bake at 425° for 45–60 minutes or until meat thermometer registers 140° for medium-rare or 150° for medium, brushing frequently with heated reserved marinade. Garnish with fresh parsley.

Nutritional Facts:

Serves: 12
Total Calories: 101
Calories from Fat: 80

This Marinated Pepper-Crusted Beef Tenderloin recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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