Beef Tenderloin with Red Wine Sauce

Cooking Light
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 red wine sauce for the beef tenderloin.
12 servings (serving size: 3 ounces tenderloin and 1/4 cup sauce)

Ingredients

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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

Preparation

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° for 30 minutes or until thermometer registers 140° (rare) to 160° (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.

Created date

April 2004

Nutritional Information

Calories 184
Caloriesfromfat 39 %
Fat 7.9 g
Satfat 3.1 g
Monofat 3.1 g
Polyfat 0.3 g
Protein 24.2 g
Carbohydrate 2 g
Fiber 0.0 g
Cholesterol 71 mg
Iron 3.2 mg
Sodium 253 mg
Calcium 11 mg