Marinated Pepper-Crusted Beef Tenderloin

I know, I know - today is Saturday and normally that means Mexican food at my house. Well, this one is, maybe somewhat of a stretch, a western style or maybe southwestern tasting dish we like to serve. I mean, it is beef and is flavored with pepper. Okay, not that much of a stretch in being anything-resembling Mexican, but it is one I wanted to share with you.

Today is the last in this week's series featuring recipes from families of the Mobile area, all published in the cookbook, Bay Tables by the Junior League of Mobile. As mentioned before, the book is no longer in publication and when copies run out; you will have missed a great find. I urge you to order your copy today.


Marinated Pepper-Crusted Beef Tenderloin

about 12 servings

1 cup port

1 cup soy sauce

1/2 cup olive oil

1 1/2 teaspoon pepper
1 teaspoon Tabasco sauce
4 cloves of garlic, crushed
1 bay leaf
1 -5 to 6 pound beef tenderloin, trimmed
2 tablespoons coarsely ground pepper

Combine the wine, soy sauce, olive oil, the 1 1/2 teaspoons pepper, thyme, Tabasco, garlic and bay leaf in a bowl and mix well. Place the beef in a shallow dish. Pour the mixture over the beef, marinate tightly covered, for 8 to 10 hours, turning occasionally. Drain the beef, reserving the marinade. Bring the marinade to a boil in a saucepan and boil for 3 minutes. Remove from heat and discard the bay leaf.



Coat the beef with 2 tablespoons pepper. Place the beef on a rack in a roasting pan. Insert a meat thermometer into the beef. Bake at 425 degrees F. for 45 to 60 minutes or until the meat thermometer registers 140 degrees for medium-rare or 150 degrees for medium, brushing frequently with the heated reserved marinade. Garnish with fresh parsley.