Preparation:
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. |
