Beef Tenderloin With Red Wine Sauce – Beef Veal Food Recipes

Recipe ingredients and directions:

1 (3-pound) beef tenderloin

2 cups dry red wine

2 teaspoons marjoram

1 teaspoon salt

8 black peppercorns, crushed

6 whole cloves

4 garlic cloves, halved

1 3/4 cups beef broth

2 tablespoons cornstarch

Trim fat from tenderloin; fold under 3 inches of small end. Tie

tenderloin with string at 2-inch intervals. Combine wine and next

6 ingredients in large zip-top heavy-duty plastic bag. Add tenderloin

to bag, and seal. Marinate in refrigerator 2 hours, turning

occasionally.

Remove tenderloin from bag, reserving marinade. Strain marinade;

discard solids, and set marinade aside. Coat a large Dutch oven

with cooking spray; place over medium-high heat until hot. Add

tenderloin, and cook 2 minutes on all sides or until browned.

Place tenderloin on rack coated with cooking spray; place rack in

roasting pan. Insert thermometer into thickest portion of tenderloin.

Bake at 400 degrees for 30 minutes or until thermometer registers

140 degrees (rare) to 160 degrees (medium).

Place tenderloin on a serving platter; cover with aluminum foil.

Let stand 10 minutes. Remove string before slicing.

Place cornstarch in a bowl. Gradually add the 1/4 cup reserved

marinade, blending with a wire whisk; set aside. Place remaining

reserved marinade in Dutch oven. Bring to a boil, and cook 2 minutes.

Add cornstarch mixture to pan; bring to a boil, and cook 1 minute

or until slightly thickened, stirring constantly. Serve the sauce

with tenderloin. Yield: 12 servings (serving size: 3 ounces tenderloin

and 1/4 cup sauce).

Category: Beef Veal Recipes