You’ll Need:

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

Directions : 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.