Marinated Tenderloin of Beef
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 275 200 22g 50mg 0g 19g 65mg


INGREDIENTS:
3-pound beef tendrloin 1/3 cup red wine vinegar 1/3 cup olive or vegetable oil
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves 2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves 2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1/2 teaspoon freshly ground pepper 2 cloves garlic, finely chopped Brandy Cream Sauce



1 Place beef in resealable plastic bag or large glass or plastic dish. Mix remaining ingredients except Brandy Cream 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.
2 Remove beef from marinade; discard marinade. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef.
3 Roast uncovered in 425 F. oven (preheating oven is not necessary) 40 to 45 minutes or until thermometer reads 140 F. (medium-rare doneness). Cover beef loosely with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 145 F. (temperature will continue to rise about 5 degress and beef will be easier to carve as juices set up.)
4 Cut beef across grain at slanted angle into thin slices. Serve with Brandy Cream Sauce.

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