Peppered Beef Tenderloin
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Ingredients:
- 2/3 cup Rhine wine
- 1/3 cup oil
- 1/3 cup chopped shallots
- 1.5 tsp salt
- 1 3 lb beef tenderloin
- 1 Tbsp coarsely ground pepper (to taste)
Directions:
To marinate tenderloin: Combine wine, shallots and salt. Whisk in oil. Place
tenderloin in a bag and marinate for 6-8 hours.
Remove tenderloin from marinade and dry with paper toweling. Roll the filet
in pepper. Roast at 425°F for approx.. 45 minutes to serve rare. Check the
internal temperature with meat thermometer -- remove at 125°F (for rare).
Chill completely. Thinly slice and arrange on a platter. Serve with rolls
and horseradish sauce. Allow 1/2 lb per person.
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