Marinated Beef Tenderloin with Merlot Sauce

By JMSnell

Ingredients

• 1 beef tenderloin (3 lbs)
• 1/3 C red wine vinegar
• 1/3 C olive or vegetable oil
• 2 Tbls choped fresh basil leaves or 2 tsps dried basil leaves
• 2 Tbls chooped fresh oregano leaves or 2 tsps dried oregano
• 2 Tbls chopped fresh parsley or 2 teaspoons dried parsley flakes
• 1/2 Tsp freshly ground pepper
• 2 Cloves garlic, finely chopped
• Merlot Sauce (See Below)
• Merlot Sauce
• 1 C currant jelly
• 1 C Merlot, Zinfandel or nonalcoholic red win
• 1/2 C beef broth
• 2 Tbls butter or margarine

Preparation

Step 1

Place beef in resealable plastic food storage bag or large glass or plastic dish. Mix remaining ingredients except Merlot Sauce; pour over beef. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat and marinade.

Heat ove to 425 remove beef from marinade. Place beef on rack in shallow roasting pan. Insert meat thermometer so tips is in center of thickest part of beef.

Roast uncovered 40 to 45 minuts or until thermometer read 140 (medium rare doneness). Cover beef loosely with tent of aluminum foil. Let stand 15 to 20 minutes or until thermometer read 145 (Temperature will continue to rise about 5 and beef will be easier to carve as juices set up.

While beef is standing make Merlot Sauce. Cut beef across grain at slanted angle into thin slices. Serve with Sauce

Merlot Sauce: Heat all ingredients to boiling in 1 Qt saucepan stirring occassionally reduce heat to low. Simmer uncovered 10 to 15 mins stirring occassionally until sauce is slightly reduced and syrupy