Chef Bob Neisler
1 cup port wine
1 cup soy sauce
1/2 cup olive oil
3 cloves fresh garlic, chopped
1 tsp fresh thyme, or 1 tsp dried thyme
1 tsp fresh ground black pepper
1 tsp hot sauce
1 - 5-6 lb trimmed beef tenderloin
Combine first 7 ingredients and pour over beef. Marinate covered 4-8 hours, turning once. Preheat charcoal broiler and pre-heat oven to 325 degrees.
Remove beef from marinade. Brown tenderloin on broiler on all sides. Place in baking pan and bake 1-1/2 hours or until inserted meat thermometer reads 140 degrees.
Bring marinade to a boil, then thicken slightly with cornstarch and water.
Slice tenderloin to desired thickness and serve with marinade.