Recipe: Beef Tenderloin with Red Wine Sauce

Beef Tenderloin with Red Wine Sauce
alt.cooking-chat/Billy (2002)

BEEF
3 lb beef tenderloin
2 tablespoon cornstarch
1 vegetable cooking spray

MARINADE
2 cup cabernet sauvignon
2 teaspoon marjoram
1 teaspoon salt
8 crushed black peppercorns
6 whole cloves
4 garlic cloves, halved
12 oz beef stock

Trim fat from tenderloin, fold under 3" of small end and tie with string at 2-inch intervals.

Combine marinade ingredients in a ziplock 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 400F 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.