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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make small slits in the tenderloin and insert the garlic slivers; set aside. | 2. In a large bowl, (or a Reynolds turkey oven bag for easy clean-up and marinating) combine all of the remaining ingredients; mix well. | 3. Add tenderloin, cover and marinate OVERNIGHT. | 4. Preheat oven to 425 degrees. | 5. Coat a roasting pan with non-stick cooking spray. | 6. Remove the meat from the marinade and place on a rack like broiler pan. | 7. Folding the ends under roast so tenderloin is of uniform size. | 8. Discard the marinade. | 9. Roast the tenderloin for 45-55 minutes for medium- rare or to desired doneness. | 10. Allow to sit for 15 minutes before slicing crosswise to serve. | 11. Serve with red wine sauce or a bearnaise sauce. | 12. (I purchase the tenderloin at Sam's Club. The quality is great and is as much as$10 off a pound). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	6	cloves	peeled slivered	26.82	5.9508	1.1448	0.09
soy sauce	1	cup		135.15	12.5715	20.756999999999998	1.4535
olive oil	1/4	cup		477.36	0.0	0.0	54.0
pepper sauce	1/2	teaspoon		-	-	-	-
port wine	1	cup		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
bay leaf	1			-	-	-	-
beef tenderloin	5			5598.6794	0.0	444.4943	411.6276

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.