Categories: Beef- main dish

Ingredients

• 1/2 cup port wine or 1/2 cup beef broth and
• 1 Tbsp. balsamic vinegar
• 1/2 cup reduced-sodium soy sauce
• 2 Tbsp. olive oil
• 4 to 5 garlic cloves, minced
• 1 tsp. dried thyme
• 1 tsp. pepper
• 1/2 tsp. hot pepper sauce
• 1 beef tenderloin roast (3 lb.)
• 1 bay leaf

Directions

1. In a small bowl, whisk the first seven ingredients until blended. Pour 3/4 cup marinade into large resealable plastic bag. Add the beef tenderloin roast and bay leaf; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate the remaining marinade.

2. Preheat oven to 425 degrees. Drain beef, discarding marinade and bay leaf in bag. Place roast on a rack in a shallow roasting pan. Roast 40-50 minutes or until meat reaches desired doneness (med-rare, internal temp. 145 degrees, medium 160 degrees; well-done 170 degrees.) basting occasionally with reserved marinade.

3. Remove roast from oven; tent with foil. Let roast stand 10 minutes before slicing.

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