Beef Tenderloin With Red Wine Sauce

1. Make the Word of God central. 2. Make ongoing Gospel living central. 3. Make clear the corporate implications of repentance and faith in genuine life-on-life relationships. 4. Draw a line between covenanted members and nonmembers. 5. Have a shared burden among the elders to model discipleship. 6. Have regular congregation times when God’s work of discipleship is publicly shared and celebrated. 7. Pray openly and regularly for God to create a culture of discipleship. 8. Add application to sermons about biblically caring for one another. 9. Realize the importance of the congregation to be together. 10. Pray for humility. 11. Promote good books that help make disciples and train disciplers. 12. Have conversations that are spiritually enriching. 13. Discourage rigid rules and formal discipling systems. 14. Avoid people having an over dependency on one person. 15. Avoid discipling people from the opposite gender, but encourage discipleship relationships that cross age and race. 16. Avoid making discipleship a specific ministry as compared to having it permeate the culture both within and outside of the church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Dutch		12	Servings

INGREDIENTS

3	lb	Beef tenderloin
2	c	Cabernet Sauvignon or other
		Dry red wine
2	t	Dried marjoram
1	t	Salt
8		Black peppercorns, crushed
6		Whole cloves
4		Garlic cloves, halved
13 3/4	oz	Can no-salt-added beef broth
		Vegetable cooking spray
2	T	Cornstarch

INSTRUCTIONS

INSTRUCTIONS: Cabernet Sauvignon gives depth and peppercorns give  bite
to this robust dish. You might want to use a bigger-bodied  Cabernet or
Zinfandel, which will reduce to a fine sauce.  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 tenderloin  to bag, and seal.
Marinate in refrigerator 2 hours, turning  occasionally.  Remove
tenderloin from bag, reserving marinade. Strain marinade;  discard
solids, and set marinade aside. Coat a large Dutch oven with  cooking
spray; place over medium-high heat until hot. Add tenderloin,  and cook
2 minutes on all sides or until browned.  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 minutes or until thermometer registers 140  degrees (rare) to
160    degrees (medium).  Place tenderloin on a serving platter; cover
with aluminum foil. Let  stand 10 minutes. Remove string before
slicing.  Place cornstarch in a bowl. Gradually add the 1/4 cup
reserved  marinade, blending with a wire whisk; set aside. Place
remaining  reserved marinade in Dutch oven. Bring to a boil, and cook 2
minutes.  Add cornstarch mixture to pan; bring to a boil, and cook 1
minute or  until slightly thickened, stirring constantly. Serve the
sauce with  tenderloin. Yield: 12 servings (serving size: 3 ounces
tenderloin and  1/4 cup sauce).  NUTRITIONAL INFORMATION: CALORIES 184
(39% from fat); PROTEIN 24.2g;  FAT 7.9g (sat 3.1g, mono 3.1g, poly
0.3g); CARB 2g; FIBER 0g; CHOL  71mg; IRON 3.2mg; SODIUM 253mg; CALC
11mg  SOURCE: Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 81  Posted
By skthom@ccmail.monsanto.com (Sheri K. Thomasson) On  rec.food.recipes
or rec.food.cooking Submitted By MARK ALEXANDER
<MARK@ALEXR.DEMON.CO.UK> On 19 FEB 1995 1959 GMT  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 288 Calories From Fat: 184 Total Fat: 20.4g Cholesterol: 96.4mg Sodium: 251.7mg Potassium: 353.9mg Carbohydrates: 1.9g Fiber: <1g Sugar: <1g Protein: 22.6g