Party Beef Tenderloin
2/3 cup Rhine wine
1/3 cup chopped shallots
1 1/2 tsp salt
1/3 cup Vera Jane's Extra-Virgin Olive Oil
3 lb DLM Natural Beef Tenderloin
Freshly ground pepper, to taste
Combine wine, shallots, and salt. Whisk in oil. Place tenderloin in a bag and marinate for 6 to 8 hours.
Remove tenderloin from marinade and dry with a paper towel. Roll the tenderloin in pepper. Roast at 425ºF for approximately 45 minutes to serve rare. Check the internal temperature with a meat thermometer — Remove at 125ºF (for rare). Chill completely. Thinly slice and arrange on a platter. Serve with rolls and horseradish sauce. Allow 1/2 lb per person.
Makes 6 servings