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
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