Beef Tenderloin With Red Wine Sauce

Directions

1. INSTRUCTIONS: Cabernet Sauvignon gives depth and peppercorns give bite to this robust dish. You might want to use a bigger-bodied Cabernet or possibly Zinfandel, that will reduce to a fine sauce.
2. 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 in tenderloin to bag, and seal.
3. Marinate in refrigerator 2 hrs, turning occasionally.
4. Remove tenderloin from bag, reserving marinade. Strain marinade; throw away solids, and set marinade aside. Coat a large Dutch oven with cooking spray; place over medium-high heat till warm. Add in tenderloin, and cook 2 min on all sides or possibly till browned.
5. 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 min or possibly till thermometer registers 140 degrees (rare) to 160 degrees (medium).
6. Place tenderloin on a serving platter; cover with aluminum foil. Let stand 10 min. Remove string before slicing.
7. Place cornstarch in a bowl. Gradually add in the 1/4 c. reserved marinade, blending with a wire whisk; set aside. Place remaining reserved marinade in Dutch oven. Bring to a boil, and cook 2 min. Add in cornstarch mix to pan; bring to a boil, and cook 1 minute or possibly till slightly thickened, stirring constantly. Serve the sauce with tenderloin.
8. Yield: 12 servings
9. (serving size: 3 ounces tenderloin and 1/4 c. sauce).