The following is for a Whole Beef Tenderloin

original recipe is from James Beard that I have modified over the years from trial and error.

1 whole beef tenderloin (at least 5 or 6 lbs) well trimmed.
4 or 5 garlic cloves
1 t salt
1 t black pepper
1/2 t tabasco
2 t thyme
2 cups kikkoman soy sauce
1 cup olive oil
2 cups port wine
1 or 2 bay leafs

Make garlic into slivers, and insert into meat via small gashes you cut into meat, or be lazy and just throw garlic into all the other ingrediants above for a marinate.

Marinate meat in all the ingredents above for several hours, or even overnight, depending on your personal taste, you can even increase amount of garlic if you dare.

Roast in oven in shallow pan, I do at 350 degrees for 1 hour plus.

You need a meat thermometer!

Internal temp. of 125 degrees for rare.
Internal temp. of 150 degrees for medium.
Or do somewhere in between.

Let rest a bit before slicing.

Also good cold, leftover, with somekind of mayo/horseradish sauce.

[color:"blue"]B-T-W, didn't we have a thread on this already a while ago ?[/color]