Spicy Beef Tenderloin

Course : Beef
Serves: 4
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1 cup red wine
1 cup soy sauce
1/2 cup olive oil
1 teaspoon pepper
1 teaspoon dried whole thyme
1/2 teaspoon hot sauce (like Red Hot -- not Tabasco)
4 cloves garlic -- crushed
1 piece bay leaf
6 pounds beef tenderloin -- (5-6 lb) trimmed

Preparation / Directions:

Combine wine, soy sauce, oil, pepper, thyme, hot sauce, garlic and bay leaf; mix well. Place tenderloin in a large shallow dish; pour wine mixture over top, and cover thightly. Refrigerate 8 hours, turning occasionally. Uncover tenderloin, drain off and reserve marinade. Place tenderloin on a rack in a pan; insert meat thermometer, making sure it does not touch fat. Bake at 425 for 45-60 minutes or unitl thermometer registers 140 (rare), basting occasionally with marinade. While beef cooks, keep marinade simmering on stovetop. Serve leftover marinade on the side.


Nutritional Information:

1966 Calories (kcal); 161g Total Fat; (78% calories from fat); 57g Protein; 39g Carbohydrate; 161mg Cholesterol; 16729mg Sodium

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