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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Beef Tenderloin with Red Wine Sauce
      Yield: 12 Servings
      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
  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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Content 1998
Last Modified Sunday, 31-Oct-2010 21:23:21 EDT