Beef Tenderloin with Red Wine Sauce
3 lb Beef tenderloin
2 tb Cornstarch
Vegetable cooking spray
2 c Cabernet Sauvignon or other
dry red wine
2 ts Dried marjoram
1 ts Salt
8 Crushed black peppercorns
6 Whole cloves
4 Cloves garlic; halved
1 pt Beef broth
Trim fat from tenderloin, fold under 3″ of small end and tie with string at 2″ 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? until a meat thermometer registers 140? for rare or 160? for
Place meat on serving plate and cover with foil for 10 minutes. Remove strings before slicing.
Combine 1/4 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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