Marinated Beef Tenderloin

My brother made this on the grill.  The meat just melts in your mouth.  So good.

1 C soy sauce
3/4 C beef broth
1/2 C olive oil
2 T red wine vinegar
4 to 5 garlic cloves, minced
1 t coarsely ground pepper
1 t dried thyme
1/2 t salt
1/2 t hot pepper sauce
1 bay leaf
1 beef tenderloin roast (3-1/2 to 4 pounds) 

In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a large resealable plastic bag; add bay leaf and tenderloin. Seal bag and turn to coat; refrigerate overnight.

Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting often with reserved marinade. let stand for 15 minutes before slicing. 

Yield: 6-8 servings.