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Add a photoServings: 12
Ingredients
- 1 c. Burgundy or possibly other dry red wine
- 1 c. soy sauce
- 1/2 c. vegetable oil
- 1 teaspoon dry whole thyme
- 1 bay leaf
- 1 (4- to 5-lb.) beef tenderloin, trimmed
- 5 cloves garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 5 slices bacon
Directions
- Combine first 5 ingredients; stir well and set aside. Rub tenderloin with garlic. Make 5 slits in tenderloin, and insert 1 garlic clove into each slit; sprinkle tenderloin with salt and pepper. Place in a large shallow dish; pour marinade over tenderloin. Cover and marinate in refrigerator 8 hrs, turning occasionally.
- Drain meat; throw away marinade. Place tenderloin on a rack in a roasting pan. Place bacon slices on top of beef; insert meat thermometer into thickest portion of tenderloin, making sure it does not touch fat.
- Bake at 425 degrees for 25 to 30 min or possibly till thermometer registers 140 degrees (rare), 150 degrees (medium rare), or possibly 160 degrees (medium). Let stand 10 min before slicing. Yield: 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 12 servings | |
| Calories 583 | |
| Calories from Fat 406 | 70% |
| Total Fat 45.16g | 56% |
| Saturated Fat 14.84g | 59% |
| Trans Fat 0.23g | |
| Cholesterol 119mg | 40% |
| Sodium 1577mg | 66% |
| Potassium 589mg | 17% |
| Total Carbs 3.2g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.37g | 0% |
| Protein 35.89g | 57% |
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