Beef Tenderloin

1 cup ruby port wine

¾ c soy sauce

½ cup olive oil

1 teaspoon fresh ground pepper

3 minced garlic cloves

1 bay leaf

4 spring of fresh rosemary

Dash of hot pepper sauce

1 4-6 lb beef tenderloin

16 slices bacon

Marinade:

Combine all ingredients except meat.  Place tenderloin in a plastic bag or shallow baking dish and pour over tenderloin. Close bag.  Marinate in the refrigerator overnight.  Turn one or two times to distribute marinade.

Cooking:

Preheat oven to 450 degrees.  Drain tenderloin.  Wrap bacon slices evenly over tenderloin.  Place in a shallow roasting pan.  Tuck thin in under the loin to distribute heat evenly.  Roast 25-35 minutes.  You may want longer depending on how you like your meat.  Traditionally, tenderloin should be rare.  If you let it rest after taking out of the oven, it will continue to cook a bit. 

**I usually will add fresh rosemary as it bakes as well. However, I have a rosemary bush so it’s free. If you don’t want to spend the extra money, this is not a necessary step.