BEEF TENDERLOIN - ROASTED

Beef Tenderloin - Roasted image

Number Of Ingredients 11

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6 pounds beef tenderloin
2 cups soy sauce
1 cup olive oil
4 tablespoons red wine vinegar
10 cloves garlic, minced
2 teaspoons pepper, corsely ground
2 teaspoons thyme, dried
1 teaspoon salt
1 teaspoon hot pepper sauce
2 pieces bay leaf
1 & 1/2 cups beef broth

Steps:

1. In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a large resealable plastic bag; add bay leaf and tenderloin. Seal bag and turn to coat; refrigerate overnight.
2. Remove tenderloin from refrigerator about 1 hour before roasting in order to warm to room temperature. Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan and convection bake uncovered at 425° until meat reaches 125 to 130 degrees for medium-rare - about 20 minutes. Let stand for 15 minutes before slicing. Use meat thermometer check temp frequently.