Beef Tenderloin with Red Wine Sauce

COMPONENTS:

3 pound Beef tenderloin
2 tb Corn starch
Vegetable cooking spray
MARINADE
2 c Cabernet Sauvignon or other
completely dry red wine
2 ts Dried out marjoram
1 ts Salt
8 Crushed black peppercorns
6 Whole cloves
4 Cloves garlic; cut in half
1 pt Beef broth

PREP WORK:

Cut fat from tenderloin, fold under 3″ of small end and also connection with string at 2″ periods.

Incorporate marinade active ingredients in a ziploc bag as well as season tenderloin in refrigerator 2 hrs,
turning bag sometimes.

Prepare tenderloin in sprayed Dutch oven until browned on all sides. Transfer to sprayed rack in
toasting frying pan and roast at 400? until a meat thermometer registers 140? for unusual or 160? for
tool.

Area meat on serving plate and also cover with foil for 10 mins. Eliminate strings prior to slicing.

Integrate 1/4 cup marinade and corn starch; alloted.

Bring remaining marinade to boil in Dutch oven; chef 2 mins. Add cornstarch mix, give a boil as well as chef, stirring, until a little enlarged.

Serve with tenderloin.