1 c. port wine
1 c. soy sauce
1/2 c. olive oil
1 tsp. pepper
1 tsp. dried thyme
1/2 tsp. Tabasco
4 cloves garlic, crushed
1 bay leaf
5-6 lb. beef tenderloin, trimmed

Combine first 8 ingredients and mix well. Place meat in large shallow pan; pour wine mix on top. Cover and refrigerate 8 hours, turning often.

Uncover meat; drain. Place on rack in a pan. Insert thermometer. Bake at 425 degrees for 45-60 minutes or until 140 degrees for rare (150 degrees for medium-rare). Baste often with marinade.