Ingredients
1 cup soy sauce3/4 cup beef broth1/2 cup olive oil2 tablespoons red wine vinegar4 to 5 garlic cloves, minced1 teaspoon coarsely ground pepper1 teaspoon dried thyme1/2 teaspoon salt1/2 teaspoon hot pepper sauce1 bay leaf1 beef tenderloin roast (3-1/2 to 4 pounds)
Preparation
In a bowl, combine the first 9 ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight.
Drain beef, discarding marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° until meat reaches desired doneness, 55-60 minutes (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. Let stand for 15 minutes before slicing.
