1 c. Burgundy or other dry red wine
1 c. soy sauce
1/2 c. vegetable oil
1 tsp. dried whole thyme
1 bay leaf
1 (4- to 5-lb.) beef tenderloin, trimmed
5 cloves garlic
1 tsp. salt
1 tsp. pepper
5 slices bacon

Combine first 5 ingredients; stir well and set aside. Rub tenderloin with garlic. Make 5 slits in tenderloin, and insert 1 garlic clove into each slit; sprinkle tenderloin with salt and pepper. Place in a large shallow dish; pour marinade over tenderloin. Cover and marinate in refrigerator 8 hours, turning occasionally.

Drain meat; discard marinade. Place tenderloin on a rack in a roasting pan. Place bacon slices on top of beef; insert meat thermometer into thickest portion of tenderloin, making sure it does not touch fat.

Bake at 425 degrees for 25 to 30 minutes or until thermometer registers 140 degrees (rare), 150 degrees (medium rare), or 160 degrees (medium). Let stand 10 minutes before slicing. Yield: 10 to 12 servings.