5 pound beef tenderloin, totally trimmed and tied
½ C olive oil
½ C soy sauce
¼ C red wine vinegar
4-5 garlic cloves, minced
4 t dried rosemary, crumbled
Combine olive oil, soy sauce, red wine vinegar, garlic and rosemary in a container large enough to hold the beef tenderloin. Add tenderloin and turn to coat. Cover in refrigerator overnight. Remove from refrigerator and bring to room temperature (1-2 hours before cooking). Prepare oven so the roast can be on the second shelf in the oven. Turn broiler on. Remove tenderloin from marinade and pat dry with paper towels on both sides. Move meat to broiler pan. Broil 20 minutes on each side and test with a meat thermometer until it reads 135˚. Remove from oven and wrap loosely in foil and place in a cooler. The roast can stand for several hours. Serve at room temperature. Serves 8-10 or the masses for a cocktail party.
Notes: A 12 inch thick boneless top sirloin can be used in place of the tenderloin. Watch the tenderloin very carefully. Because ovens are different, you’ll have to figure out what works in your oven to get a final temperature of 135˚. I set my broiler on 4 and left the door closed, but still had to watch it carefully because it started to smoke. When that happened I turned the broiler off and left the door closed for 5 minutes, then turned it back on.