INGREDIENTS

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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