1 c. port wine
1 c. soy sauce
1/2 c. olive oil
1 tsp. pepper
1 tsp. dried whole thyme
1/2 tsp. hot sauce
4 cloves garlic, crushed
1 bay leaf
1 (5 - 6 lb) beef tenderloin, trimmed
Combine port wine, soy sauce, olive oil, pepper, thyme, hot sauce, garlic and bay leaf; mix well. Place meat in a shallow dish; pour wine mixture over top and cover tightly. Refrigerate 8 hours, turning occassionally. Uncover tenderloin, drain and reserve marinade. Place meat on rack in pan, insert meat thermometer. Bake at 425° for 45 - 60 minutes or until thermometer reads 140° (rare), 150° (medium rare) or 160° for (medium). Baste marinade and serve remaining marinade on side.
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