1 cup port wine
1 cup soy sauce
1/2 cup olive oil
1 tsp pepper
1 tsp dried whole thyme
1/2 tsp hot sauce
4 cloves garlic, crushed
1 bay leaf
1 5-6 lb. beef tenderloin, trimmed
Combine wine, soy sauce, olive oil, pepper, thyme, hot sauce, garlic, and bay leaf; mix well.
Place tenderloin in a large shallow dish; pour 2 cups of wine mixture over top, and cover tightly. Chill 8 hours, turning occasionally. Refrigerate remaining wine mixture.
Uncover tenderloin; drain off and discard marinade. Place tenderloin on a rack in a pan; insert meat thermometer, making sure it does not touch fat. Bake at 425 degrees for 45-60 minutes or until thermometer registers 145 (medium-rare) or 160 for medium, basting occasionally with remaining wine mixture. Let beef rest for 15 minutes before carving.