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Beef Tenderloin with Red Wine Sauce
ACTIVE INGREDIENTS:
3 lb Beef tenderloin
2 tb Corn starch
Veggie cooking spray
MARINATE
2 c Cabernet Sauvignon or various other
completely dry red wine
2 ts Dried out marjoram
1 ts Salt
8 Squashed black peppercorns
6 Whole cloves
4 Cloves garlic; halved
1 pt Beef brew
PREPARATION:
Trim fat from tenderloin, layer under 3″ of tiny end and connection with string at 2″ periods.
Combine sauce ingredients in a ziploc bag and season tenderloin in fridge 2 hours,
transforming bag sometimes.
Prepare tenderloin in sprayed Dutch stove till browned on all sides. Transfer to sprayed rack in
roasting frying pan and also roast at 400? till a meat thermometer signs up 140? for rare or 160? for
medium.
Location meat on serving plate and also cover with foil for 10 minutes. Get rid of strings prior to cutting.
Combine 1/4 mug marinade and corn starch; established apart.
Bring remaining sauce to steam in Dutch stove; chef 2 mins. Include corn starch blend, offer a boil and also chef, stirring, till slightly enlarged.
Serve with tenderloin.
