Recipe Categories
Meat 
Beef Wine

Kat's Tenderloin Garlic Peppercorns Red Wine

3 lb Beef tenderloin
2 tbl Cornstarch
    Vegetable cooking spray
MARINADE
2 cup Cabernet Sauvignon or other dry red wine
2 tsp Dried marjoram
1 tsp Salt
8 x Crushed black peppercorns
6 whl cloves
4 clv garlic, halved
1 pt Beef broth

 Method :
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 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.