Show-Off Beef Tenderloin
Yield
10 - 12 servingsPrep
20 minCook
40 minReady
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
beef, tenderloin
trimmed |
|
| 6 | cloves |
garlic
slivered |
|
| 1 | cup |
soy sauce, tamari
|
|
| ¼ | cup |
olive oil
|
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| 1 | cup |
red wine
dry |
*
|
| 1 | teaspoon |
black pepper
|
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
beef, tenderloin
trimmed |
|
| 6 | cloves |
garlic
slivered |
|
| 237 | ml |
soy sauce, tamari
|
|
| 59 | ml |
olive oil
|
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 237 | ml |
red wine
dry |
*
|
| 5 | ml |
black pepper
|
|
| 5 | ml |
thyme
dried |
*
|
| 1 | each |
bay leaves
|
*
|
Directions
Make small slits in the tenderloin, insert the garlic slivers and then set aside.
In a large bowl, combine all the remaining ingredients and 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 minutes before slicing crosswise to serve.
