4 thyme sprigs or 1 tsp. dried, crumbled
2 rosemary sprigs or 1 tsp. dried, crumbled
2 bay leaves
1 garlic clove
1/4 c. dry red wine
3 tbsp. Pickapeppa sauce
3 tbsp. low sodium soy sauce
1 tsp. each pink, white & black peppercorns, crushed
1/2 c. plus 2 tbsp. olive oil
1 (32 oz.) beef tenderloin, center cut, all sinew & silver skin removed

Coarsely chop thyme, rosemary, bay leaves and garlic. Combine with red wine, Pickapeppa sauce (available at Spec's and specialty food stores), soy sauce and peppercorns in a non-aluminum dish. Slowly whisk in 1/2 cup oil. Add tenderloin, turning to coat. Refrigerate 4 hours, turning occasionally. Preheat oven to 475 degrees. Drain tenderloin and pat dry. Heat 2 tablespoons oil in a heavy large ovenproof skillet over high heat until almost smoking. Add tenderloin and brown on all sides, about 3 minutes. Place skillet in oven and cook until thermometer inserted in the thickest part reads 120 degrees for rare, about 15 minutes. Remove and let stand 5 minutes. Cut into 8 thick slices.