Beef Tenderloin

Brush a 2-pound beef tenderloin with 2 tablespoons olive oil. Rub with 6 garlic cloves, 1 tablespoon crushed black pepper and 1/2 teaspoon thyme. Wrap tightly and chill 2 to 24 hours. Return to room temperature while heating oven to 425 degrees.

Brown roast on all sides in a large skillet, in a little olive oil. Place on rack in skillet or pan; insert meat thermometer in thickest part. Roast uncovered to 140-155 degrees, rare to medium. Allow 10 to 12 minutes per pound for rare. Let rest 15 minutes before slicing. To serve, spoon some red-wine sauce on each plate (reduced wine and beef broth, lightly thickened). Top with beef and drizzle with Dijon mustard thinned with cream. Strew with mixed green herbs (parsley, chives, basil or tarragon).

=================================== Beef Tenderloin With Red Wine Sauce

INGREDIENTS FOR 12 SERVINGS:
1 (3-pound) beef tenderloin
2 cups Cabernet Sauvignon or other dry red wine
2 teaspoons dried marjoram
1 teaspoon salt
8 black peppercorns, crushed
6 whole cloves
4 garlic cloves, halved
1 (13-3/4-ounce) can no-salt-added beef broth
Vegetable cooking spray
2 tablespoons cornstarch

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).

=========================== Peppercorn Beef Tenderloin

INGREDIENTS FOR 14 SERVINGS:
1 (4-pound) beef tenderloin
1/2 cup low-sodium soy sauce, divided
2 teaspoons freshly ground pink peppercorns
2 teaspoons freshly ground green peppercorns
2 teaspoons freshly ground black peppercorns
2 teaspoons ground ginger
1-1/2 teaspoons ground cardamom
8 cloves garlic, minced
Vegetable cooking spray
Curly endive (optional)
Orange rind strips (optional)

INSTRUCTIONS:
Trim fat from tenderloin. Combine 2 tablespoons soy sauce and next 6 ingredients; stir well. Rub tenderloin with soy sauce mixture. Combine tenderloin and remaining 1/4 cup plus 2 tablespoons soy sauce in a large zip-top heavy-duty plastic bag. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally.

Remove tenderloin from bag, reserving marinade. Fold under 3 to 4 inches of small end. Place tenderloin on a broiler rack coated with cooking spray; place rack on a broiler pan. Insert meat thermometer into thickest portion of tenderloin. Bake at 425 deg for 45 minutes or until meat thermometer registers 140 deg (rare) or 160 deg (medium), basting tenderloin frequently with reserved marinade.

Place tenderloin on a large serving platter, and let stand 10 minutes before slicing. Garnish with curly endive and orange rind strips, if desired. Yield: 14 servings (serving size: 3 ounces).