Spicy Marinated Beef Tenderloin

This is delicious way to do a beef tenderloin which is our favorite Christmas day meal. I also like to serve it when entertaining our supper club. Can you get anything more special than this cut of beef? The spicy marinade is delicious too. A few years ago I started using it to marinate all types of steak. I especially like it with flank steak.

• 4 cloves garlic, crushed
• 1 tsp. Pepper
• ½ tsp. hot sauce
• 1 c. soy sauce
• ½ c. olive oil
• 1 c. port wine
• 1 tsp. dried whole thyme
• 1 bay leaf
• 1 5-6 lb. beef tenderloin, trimmed

Combine first eight ingredients, mix well. Place tenderloin in a large zip top bag and pour the marinade mixture into the bag. Seal the bag and place bag in a pan in case the bag leaks. Refrigerate overnight turning occasionally. Uncover tenderloin, drain off marinade. To achieve uniform cooking, fold under the slender tail end of tenderloin and tie with kitchen twine. On a rack in a baking pan bake at 425 degrees for about 30 minutes until meat thermometer registers an internal temperature of 125-135 degrees for medium rare. Yield 12 servings.