1 c. port wine
1 c. lite soy sauce
1/2 c. olive oil
1 tsp. pepper
1 tsp. dried whole thyme
1/2 tsp. hot sauce
4 to 6 cloves garlic, crushed
1 bay leaf
1 (5 to 6 lb.) beef tenderloin, trimmed

Combine first 8 ingredients, mix well. Place tenderloin in shallow (large) dish; pour wine mixture over top. Cover tightly, refrigerate 8 hours, turning occasionally. Uncover beef tenderloin, drain off and reserve marinade. Place beef on a rack in baking pan; insert meat thermometer, making sure it does not touch fat. Bake at 425 degrees for 45 to 60 minutes or until the meat thermometer registers 140 degrees (rare), basting occasionally with marinade. (150 degrees = medium rare; 160 degrees = medium). Serve leftover marinade on the side. Yield: 10 to 12 servings.