Beef Tenderloin with Red Wine Sauce recipe

Ingredients:
3 lb Beef tenderloin <br>
2 tb Cornstarch
<br>
Vegetable cooking spray <br>
MARINADE <br>
2 c Cabernet
Sauvignon or other <br>
dry red wine <br>
2 ts Dried marjoram
<br>
1 ts Salt <br>
8 Crushed black peppercorns <br>
6 Whole
cloves <br>
4 Cloves garlic; halved <br>
1 pt Beef broth

Procedures:

Trim fat from tenderloin, fold under 3" of small end and tie with string at
2" intervals.
<br>
Combine marinade ingredients in a ziploc bag
and marinate tenderloin in refrigerator 2 hours,
turning bag
occasionally.
<br>
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.
<br>
Place meat on serving plate and cover with
foil for 10 minutes. Remove strings before slicing.
<br>
Combine
1/4 cup marinade and cornstarch; set aside.
<br>
Bring remaining
marinade to boil in Dutch oven; cook 2 minutes. Add cornstarch mixture,
bring to a boil and cook, stirring, until slightly thickened.
<br>

Serve with tenderloin.