Whole Beef Tenderloin

Name: Whole Beef Tenderloin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp whole black peppercorns; 118 milliliters cognac; 907 grams tenderloin, beef, whole, trimmed and tied; 1 Tbsp fresh ginger, minced; 8 cloves garlic, minced; 946 milliliters red wine; 8 servings salt and pepper or a dry rub, for seasoning roast; 118 milliliters soy sauce

You can never have too many main course recipes, so give Whole Beef Tenderloin a try. This recipe serves 8. Watching your figure? This gluten free and dairy free recipe has 287 calories, 28g of protein, and 2g of fat per serving. Head to the store and pick up wine, a rub, ginger, and a few other things to make it today. To use up the red wine you could follow this main course with the Red Wine Chocolate Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

About 30 minutes prior to cooking, remove the beef and pat dry with clean paper towels. Discard marinade.

Ingredients you will need

Marinade

Beef

Equipment you will use

Paper Towels

Heat oven to 45

Equipment you will use

Oven

Line a roasting pan or baking sheet with aluminum foil and lay a wire rack on top of it. Generously salt and pepper all sides of the beef (or usemy porcini dry rub) and set on the baking rack. Roast the meat for 30 minutes, then lower the oven temperature to 350 and continue roasting until the internal temperature reaches 125 to 130 degrees.

Ingredients you will need

Salt And Pepper