Clay's Kitchen : Beef Recipes

Beef Recipes

Beef Tenderloin with Red Wine Sauce

Servings: 12

3 pound beef tenderloin
2 tablespoons cornstarch
vegetable cooking spray

For the Marinade:
2 cups Cabernet Sauvignon or other dry red wine
2 teaspoons dried marjoram
1 teaspoon salt
8 crushed black peppercorns
6 whole cloves
4 cloves garlic, halved
1 pint beef broth

Trim fat from tenderloin, fold under 3 inches of small end and tie with string at 2 inch intervals. Combine marinade ingredients in a Ziploc bag and marinate tenderloin in refrigerator 2 hours, turning bag occasionally.

Cook tenderloin in sprayed Dutch oven until browned on all sides. Transfer to sprayed rack in roasting pan and roast at 400°F until a meat thermometer registers 140°F for rare or 160°F for medium. Place meat on serving plate and cover with foil for 10 minutes. Remove strings before slicing.

Combine ¼ cup marinade and cornstarch, and set aside. Bring remaining marinade to boil in Dutch oven, and cook 2 minutes. Add cornstarch mixture, bring to a boil and cook, stirring, until slightly thickened. Serve with tenderloin.

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