I’m going to share with you how to make the very best beef tenderloin roast. I made this roast many years ago and it’s become a family favorite for not only me but my brothers and my sisters family’s as well.
My Love for Cookbooks and Delicious Recipes
Like all my “if onlys” in life, I wish I lived in the south. I love so many things about the south; the architecture, the gardens and the food. I started getting “Southern Living” magazine in the 80’s and started collecting “Southern Living” Cookbooks soon after. The cookbook is every recipe that was in the magazines for the whole year. 2019 marked the 40th Anniversary of the Annual Recipe edition cookbook.
I’ve long since donated most of my cookbooks as they were taking up a wall in my home. Although finding a recipe on the internet is fast and easy, I still have a few copies of my favorite books. I enjoy thumbing through the pages and seeing the pictures, while I decide what to make for dinner.
The one thing I discovered about “Southern Living” Magazine recipes is that I never had to worry about them not being tasty. Everything was tested in their test kitchens and had to be delicious and doable for a recipe to make it into the magazine. I was never afraid to make a southern living recipe for the very first time and serve it to guests.
One of the best recipes however was call “Spicy Beef Tenderloin “. As I said, its a family favorite! I can’t even count the number of times we’ve prepared this for family and friend. It’s an entertaining #1.
Spicy Beef Tenderloin
- 1 cup port wine, (see note)
- 1 cup soy sauce
- 1/2 cup 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 pound beef tenderloin, trimmed
- Combine first 8 ingredients; mix well. Place tenderloin in a large shallow dish; pour wine mixture over top, and cover tightly. Refrigerate for 8 hours, turning occasionally.
- Uncover tenderloin; drain off and reserve marinade. Place tenderloin on a rack in a pan; insert meat thermometer, making sure it does not touch fat. Pour reserved marinade in bottom of pan. Bake at 425° for 45 to 60 minutes or until thermometer registers 140° (rare). Bake until thermometer registers 150° for medium-rare or 160° for medium. SEE Notes
I guarantee that you will never be disappointed with this recipe. It’s taste tested and approved by “Southern Living” and “Living Large in A Small House”.
Again, if you want grilling tips, please comment below.