Beef Tenderloin Au Poivre Recipe

• 3 - 3 1/2 pound tenderloin roast
• 2/3 c. Rhine wine
• 1/3 c. oil
• 1 sm. onion, minced
• 1 clove garlic, chopped
• 1 1/2 teaspoon salt
• 1-2 tbsp. cracked black pepper

1. Combine wine, oil, onion, garlic and salt.
2. Place tenderloin in utility dish or possibly plastic bag.
3. Add in marinade, turning to coat.
4. Marinate in refrigerator 6 to 8 hrs or possibly overnight.
5. Remove tenderloin, pat dry with paper toweling.
6. Place on rack in roasting pan.
7. Don't add in water.
8. Don't cover.
9. Insert meat thermometer, roast in warm oven, 425 degrees, till 135 degrees, approximately 45 to 50 min.
10. Let stand 15 min.
11. Carve into thin slices.
12. Makes 8 to 10 servings.

tenderloin, rhine wine, oil, onion, clove garlic, salt, cracked black pepper

Taken from cookeatshare.com/recipes/beef-tenderloin-au-poivre-24847 (may not work)