Clay's Kitchen : Steak Recipes

Steak Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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

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