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picture of a cooked beef tenderloin that is cut and ready to serve

Spicy Beef Tenderloin

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Marinade: 8 hours
Total Time: 9 hours
Servings: 10 servings
Calories: 150kcal
Author: The Southern Living Cookbook
The Very Best Beef Tenderloin Roast Recipe - It's not really very spicy, it's just crazy tasty
Print Recipe

Equipment

Ingredients

  • 1 cup port wine, (see note)
  • 1 cup soy sauce
  • 1/2 cup olive oil
  • 1 tsp black pepper
  • 1 tsp dried whole thyme
  • 1/2 tsp hot sauce
  • 4 cloves garlic, crushed
  • 1 bay leaf
  • 1 5-6 pound whole beef tenderloin, trimmed

Instructions

  • We sometimes order our beef tenderloin from a butcher, however, we have also gotten it from a local grocery store. If you order ahead of time, ask the butcher to trim the fat and membrane off of the tenderloin.
    Typically, there is a tail on the tenderloin, you should wrap that under and tie it with kitchen twine so that the roast has a more consistent size throughout.
  • Combine the first 8 ingredients; mix well. Place tenderloin in a large shallow dish; or 2-gallon ziplock bag. Pour the wine mixture over the top, and cover tightly. Refrigerate for 8 hours, turning occasionally.
    Take the meat out of the refrigerator a few hours before you're going to cook it to bring up to room temperature.
  • Take the tenderloin out of the marinade. Place tenderloin on a rack in a pan; insert a meat thermometer, making sure it does not touch fat. Pour the marinade from the bag into the bottom of the pan. Bake at 425° for 45 to 60 minutes, or until the thermometer registers 140° (rare). Bake until the internal temperature is 150° for medium-rare or 160° for medium. Let rest for 10 minutes before cutting. SEE NOTES!

Notes

"Handy" always cooks large pieces of meat on the grill with indirect heat.  If you would like more information about how he does this, please comment and we will be happy to help you.
We also buy a really good port wine.  We think it makes a very big difference.  If you're going to spend a good amount of money on a whole tenderloin, it's worth it to splurge on the port.  Our favorite is Frontenac Port from Galena Cellars.

Nutrition

Calories: 150kcal | Carbohydrates: 5g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1304mg | Potassium: 80mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg