Recipe#1460

Title: Beef Tenderloin 01

From: skthom@ccmail.monsanto.com (Sheri K. Thomasson) 
 Newsgroups: rec.food.recipes 
 Subject: Beef Tenderloin with Red Wine Sauce 
 Date: 22 Dec 1994 03:17:32 -0700 
 Message-ID: <3dbjns$jjn@mack.rt66.com> 

1 (3-pound) beef tenderloin
 2 cups dry red wine
 2 teaspoons marjoram
 1 teaspoon salt
 8 black peppercorns, crushed
 6 whole cloves
 4 garlic cloves, halved
 1 3/4 cups beef broth
 2 tablespoons cornstarch
 Trim fat from tenderloin; fold under 3 inches of small end. Tie
 tenderloin with string at 2-inch intervals. Combine wine and next
 6 ingredients in large zip-top heavy-duty plastic bag. Add tenderloin
 to bag, and seal. Marinate in refrigerator 2 hours, turning
 occasionally.
 Remove tenderloin from bag, reserving marinade. Strain marinade;
 discard solids, and set marinade aside. Coat a large Dutch oven
 with cooking spray; place over medium-high heat until hot. Add
 tenderloin, and cook 2 minutes on all sides or until browned.
 Place tenderloin on rack coated with cooking spray; place rack in
 roasting pan. Insert thermometer into thickest portion of tenderloin.
 Bake at 400 degrees for 30 minutes or until thermometer registers
 140 degrees (rare) to 160 degrees (medium).
 Place tenderloin on a serving platter; cover with aluminum foil.
 Let stand 10 minutes. Remove string before slicing.
 Place cornstarch in a bowl. Gradually add the 1/4 cup reserved
 marinade, blending with a wire whisk; set aside. Place remaining
 reserved marinade in Dutch oven. Bring to a boil, and cook 2 minutes.
 Add cornstarch mixture to pan; bring to a boil, and cook 1 minute
 or until slightly thickened, stirring constantly. Serve the sauce
 with tenderloin. Yield: 12 servings (serving size: 3 ounces tenderloin
 and 1/4 cup sauce).