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Beef Tenderloin Braised in Wine Recipe

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This recipe for Beef Tenderloin Braised in Wine, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jessica Powley
Added: Sunday, June 15, 2008


3 T. extra-virgin olive oil
3 garlic cloves, crushed and peeled
2 lbs. beef tenderloin, in one piece
1/4 c. full-bodied, dry red wine
1/4 c. dry white wine
1/4 c. dry Marsala
2 T. red wine vinegar
2 branches fresh rosemary

1. Put olive oil and garlic in braising pan over medium-high heat. Saute the garlic cloves until they have lightly browned on all sides, then remove and discard them.

2. Place the tenderloin in the pain and brown it on all sides.

3. Add the red, white and Marsala wines as well as the red wine vinegar. Let the liquid bubble for about 1 minute to evaporate the alcohol and scrape up the bits from the bottom of the pan with a wooden spoon.

4. Season the meat with salt, pepper and rosemary. Lower the heat to medium-low and cover the pot. For a tenderloin that is 2 inches at thickest point, cook 20 minutes for rare to medium-rare, 25 minutes for medium, and 30 minutes for well-done.

5. When the meat is done, transfer it to a serving platter and raise the heat to reduce the sauce until it is thick enough to coat a spoon.

6. Serve meat with sauce.




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