Spicy Beef Tenderloin II – a delicious recipe with port wine, soy sauce, olive oil, pepper, thyme, hot sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine the first 8 ingredients; mix well.
2
Place tenderloin in a large shallow dish; pour wine mixture over top, and cover tightly.
3
Refrigerate 8 hours, turning occasionally.
4
Uncover tenderloin; drain off and reserve marinade.
5
Place tenderloin on a rack in a pan; insert meat thermometer, making sure it does not touch fat.
6
Bake at 425 degrees for 45 to 50 minutes.
7
140 degrees is rare, 150 for medium rare, 160 for medium.
8
Baste occasionally with marinade.
9
(Please do not cook this roast more than medium rare -- you will ruin the taste and tenderness!
10
).
11
Serve leftover marinade on the side, after placing it in a saucepan and boiling gently for 3 to 5 minutes.
760
kcal
Calories
52
g
Fat
36
g
Carbs
43
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup port wine or 1 cup Burgundy wine, 1 cup soy sauce, ½ cup olive oil, 1 teaspoon pepper, and more.
Yes, Spicy Beef Tenderloin II 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.
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