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  Marinated Fillet of Beef
   Beef
   Atlanta Cooknotes
   2/29/2008
Ingredients:
1 five to six pound fillet of beef tenderloin
4 to 5 garlic cloves, slivered
1 tsp salt
1 tsp pepper
1/2 tsp Tabasco sauce
1 cup soy sauce
1/2 cup olive oil
1 1/4 inch piece ginger root, peeled & grated
1 cup port
1 tsp thyme
1 bay leaf
bacon strips to cover
Instructions:
Make small gashes in beef. Fill with slivers of garlic. Rub well with salt, pepper & Tabasco sauce. Combine soy sauce, oil, ginger root, port & herbs. Place beef in a shallow dish & pour marinade over it. Cover & chill 3 hours or overnight, turning several times. Reserving marinade, transfer beef to a rack in a shallow pan. Cover with bacon strips. Roast in a preheated 425 oven 30 minutes for rare meat. Baste several times with marinade. Beef can be served hot, at room temperature or cold, with or without Bearnaise sauce.

Use meat thermometer. I always cook it longer, about 40 minutes.
Serves 8
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