Ingredients
1 cup soy sauce
3/4 cup beef broth
1/2 cup olive oil
2 Tablespoons red wine vinegar
4 to 5 garlic cloves
1 teaspoon coarsely ground pepper
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 bay leaf
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In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate until you are ready to use. Save 1 cup for basting. When you are ready, pour marinade into a large plastic bag add bay leaf and tenderloin. Seal bag and turn to coat, then refrigerate overnight. Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425 degrees for 55 to 60 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees, medium, 160 degrees; well-done, 170 degrees), basting often with reserved 1 cup of marinade. Let stand for 15 minutes before slicing.
RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue