Spicy Beef Tenderloin
|Port wine||1 Cup (16 tbs)|
|Soy sauce||1 Cup (16 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Dried whole thyme||1 Teaspoon|
|Hot sauce||1⁄2 Teaspoon|
|Garlic||4 Clove (20 gm), crushed|
|Beef tenderloin||6 Pound, trimmed (1 Piece)|
Combine first 8 ingredients; mix well.
Place tenderloin in a large shallow dish; pour 2 cups wine mixture over top, and cover tightly.
Chill 8 hours, turning occasionally.
Chill remaining wine mixture.
Uncover tenderloin; drain off and discard marinade.
Place tenderloin on a rack in a pan; insert meat thermometer, making sure it does not touch fat.
Bake at 425° for 45 to 60 minutes or until thermometer registers 145° (medium rare), basting occasionally with remaining wine mixture.
Garnish with watercress and tomato roses.