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    Beef Tenderloin With Red Wine Sauce


    Source of Recipe


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    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).

 

 

 


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