2005 Roasted Beef Tenderloin

By Beefman-2

Diabetic Exchanges: 5 lean meat.

Originally published as Roasted Beef Tenderloin in Light & Tasty October/November 2004, p47

Ingredients

• 1 beef tenderloin roast (3 pounds)
• 1/2 cup port wine or 1/2 cup beef broth and 1 tablespoon balsamic vinegar
• 1/2 cup reduced-sodium soy sauce
• 2 tablespoons olive oil
• 4 to 5 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon pepper
• 1/2 teaspoon hot pepper sauce

Preparation

Step 1

Tie roast at 2-in. intervals with kitchen string. In a bowl, combine the remaining ingredients; mix well. Pour 3/4 cup marinade into a large resealable plastic bag; add the tenderloin. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.

Drain and discard marinade from beef. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered at 425° for 45-60 minutes or until roast reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. Transfer to warm platter. Let stand 10 minutes before slicing. Serve with remaining reserved marinade. Yield: 12 servings.