Break open the piggy bank, roll your pennies or borrow from the kids college fund--whatever you do, you've got to try this beef tenderloin on your Holland Grill!

Spicy beef tenderloin

Stacee Martin of Kentucky is famous for her incredibly delicious spicy beef tenderloin. You've got to give this one a try!

1 1/2 cups port wine
1 cup soy sauce
1/2 cup olive oil
1 teaspoon pepper
1 teaspoon thyme, dried
1 tablespoon hot sauce
6 cloves garlic
1 bay leaf
1 5 to 6-pound beef tenderloin
Combine first eight ingredients, mix well. Place tenderloin in large shallow dish. Pour 2 cups wine mixture over top and cover tightly. Chill at least 8 hours, turning occasionally. Chill remaining wine mixture.
Uncover tenderloin, drain and discard marinade. Put tenderloin on preheated Holland Grill. Grill until meat thermometer registers 145 degrees in the thickest part of the meat, (medium rare), basting occasionally with remaining mixture.
Serve with asparagus tips, baked potatoes and hot, buttered french bread.
Additional Information
Recipe Source: The Lexington Herald-Leader Feb. 28, 2002 ·