Beef Tenderloin with Red Wine Sauce recipe

Beef Tenderloin with Red Wine Sauce ingredients list:

3 lb Beef tenderloin
2 tb Cornstarch

Vegetable cooking spray
MARINADE
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
Instructions for Beef Tenderloin with Red Wine Sauce:


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
medium.

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.