5 pounds whole beef tenderloin -- up to 6 pounds,

-- trimmed 6 cloves garlic -- peeled & slivered

1 cup soy sauce

1/4 cup olive oil

1/2 teaspoon hot pepper sauce

1 cup port wine -- or other dry red

-- wine 1 teaspoon black pepper

1 teaspoon dried thyme -- or 1 fresh sprig

-- thyme 1 bay leaf

Make small slits in the tenderloin and insert the garlic slivers; set aside.

In a large bowl, combine all the remaining ingredients; mix well. Add the tenderloin, cover, and marinate in the refrigerator for at least 6 hours or overnight.

Preheat the oven to 425 degrees F. Coat a roasting pan with nonstick cooking spray. Remove the meat from the marinade and place in the pan, discarding the marinade.

Roast the meat for 35 to 40 minutes for medium-rare or to desired doneness. Allow to sit for 15 minutes before slicing crosswise to serve.

Serves: 10 to 12

Notes: TV air date: September 14, 1998. Downloaded 09/07/98 from http://homearts.com/dynamo/main.jhtml?/98monr76.htm and formatted for Mastercook by K. Hudson Lipin.

Converted by MC_Buster.