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

Procedure:

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.

Category: Main Meals