Marinated Pepper-Crusted Beef Tenderloin Recipe

Name: Marinated Pepper-Crusted Beef Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup port; 1 cup soy sauce; 1/2 cup olive oil; 1 1/2 teaspoons freshly ground pepper; 1 teaspoon dried thyme; 1/2 teaspoon hot sauce; 4 cloves garlic, crushed; 1 bay leaf; 1 (5- to 6-pound) beef tenderloin, trimmed; 2 tablespoons coarsely ground pepper

Servings: persons

1 cup port
1 cup soy sauce
1/2 cup olive oil
1 1/2 teaspoons freshly ground pepper
1 teaspoon dried thyme
1/2 teaspoon hot sauce
4 cloves garlic, crushed
1 bay leaf
1 (5- to 6-pound) beef tenderloin, trimmed
2 tablespoons coarsely ground pepper

1
Combine port through bay leaf in a shallow dish or a large heavy-duty zip-top plastic bag. Place tenderloin in marinade. Cover or seal, turning to coat. Chill 8 hours, turning occasionally.
2
Remove beef from marinade, reserving marinade. Press pepper into beef. Place beef on a rack coated with vegetable cooking spray in a broiler pan.
3
Bring reserved marinade to a rolling boil in a small saucepan; reduce heat and simmer 3 minutes. Discard bay leaf.
4
Bake at 425u00b0, basting 3 or 4 times with reserved marinade, for 45 to 55 minutes or until a meat thermometer inserted into the thickest portion registers 145u00b0 for medium-rare. Let stand 10 minutes.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup port, 1 cup soy sauce, 1/2 cup olive oil, 1 1/2 teaspoons freshly ground pepper, and more.

Yes, Marinated Pepper-Crusted Beef Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marinated Pepper-Crusted Beef Tenderloin

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