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
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.