Beef Tenderloin With Red Wine Sauce Recipe


1 (3-pound) beef tenderloin
2 cups Cabernet Sauvignon or other dry red wine
2 teaspoons dried marjoram
1 teaspoon salt
8 black peppercorns, crushed
6 whole cloves
4 garlic cloves, halved
1 (13-3/4-ounce) can no-salt-added beef broth
Vegetable cooking spray
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).

CALORIES 184 (39% from fat); PROTEIN 24.2g; 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
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.

Beef Tenderloin With Red Wine Sauce

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