Beef Tenderloin With Red Wine Sauce
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Beef Tenderloin With Red Wine Sauce
  Beef    Tenderloin    Wine    Sauces  
Last updated 6/12/2012 1:08:08 AM. Recipe ID 34463. Report a problem with this recipe.
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      Title: Beef tenderloin with red wine sauce
 Categories: None
      Yield: 12 Servings
      3 lb Beef tenderloin
      2 c  Cabernet Sauvignon or other
           Dry red wine
      2 ts Dried marjoram
      1 ts Salt
      8    Black peppercorns, crushed
      6    Whole cloves
      4    Garlic cloves, halved
 13 3/4 oz Can no-salt-added beef broth
           Vegetable cooking spray
      2 tb Cornstarch
  INSTRUCTIONS: Cabernet Sauvignon gives depth and peppercorns give
  bite to this robust dish. You might want to use a bigger-bodied
  Cabernet or Zinfandel, which will reduce to a fine sauce.
  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
  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).
  FAT 7.9g (sat 3.1g, mono 3.1g, poly 0.3g); CARB 2g; FIBER 0g; CHOL
  71mg; IRON 3.2mg; SODIUM 253mg; CALC 11mg

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Recipe ID 34463 (Apr 03, 2005)

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