Recipe for Beef Tenderloin with Red Wine Sauce

Ingredients for Beef Tenderloin with Red Wine Sauce:
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

Beef Tenderloin with Red Wine Sauce preparation instruction:

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.