Marinated Beef Tenderloin Roast
1 2 to 3-pound cleaned lean beef tenderloin
1 cup dry red wine
1 onion, chopped
2 cloves garlic, finely chopped
1/2 cup olive oil
Salt and pepper
Transfer beef tenderloin into a shallow dish.
Mix together dry red wine, chopped onion and garlic, and half of olive oil.
Well coat meat with mixture.
Leave to marinate for 3 hours, at room temperature.
Preheat barbecue until really hot.
Remove then rub tenderloin with remaining olive oil.
Barbecue, preferably covered, until meat is golden on the outside yet still rare to taste inside, turning tenderloin often for approximately 20 minutes.
To check for doneness, press meat with a finger; it should be soft yet just a little firm; insert a metal skewer into the meat to check for the color of the juices.
Transfer done meat onto a cutting board.
Leave meat to rest for 10 minutes before slicing.
Salt and pepper beef before serving.
1 2 to 3-pound cleaned lean beef tenderloin
1 cup dry red wine
1 onion, chopped
2 cloves garlic, finely chopped
1/2 cup olive oil
Salt and pepper
Transfer beef tenderloin into a shallow dish.
Mix together dry red wine, chopped onion and garlic, and half of olive oil.
Well coat meat with mixture.
Leave to marinate for 3 hours, at room temperature.
Preheat barbecue until really hot.
Remove then rub tenderloin with remaining olive oil.
Barbecue, preferably covered, until meat is golden on the outside yet still rare to taste inside, turning tenderloin often for approximately 20 minutes.
To check for doneness, press meat with a finger; it should be soft yet just a little firm; insert a metal skewer into the meat to check for the color of the juices.
Transfer done meat onto a cutting board.
Leave meat to rest for 10 minutes before slicing.
Salt and pepper beef before serving.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/51467-marinated-beef-tenderloin-roast.html
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