Marinated Beef Tenderloin

Ingredients

• 1 cup soy sauce
• 3/4 cup beef broth
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar or cider vinegar
• 5 garlic cloves, minced
• 1 teaspoon fresh ground black pepper, coarsely ground
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon hot pepper sauce
• 1 bay leaf
• 1 beef tenderloin

Directions

1. 1

   In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a large ziploc bag; add bay leaf and tenderloin. Seal bag and turn to coat; refrigerate overnight.

2. 2

   Drain and discard marinade and bay leaf/ Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425 degrees for 55-60 minutes or until meat reaches dired doneness. For rare, a meat thermometer should read 140 degrees. For medium, 160. For well, 170. Baste often with reserved marinade. Let stand for 15 minutes before slicing.