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Marinated Beef Tenderloin with Merlot Sauce

Satisfy beef lovers with the best, topped with a second-to-none sauce.

Prep Time: 10 min
Total Time: 9 hours 15 min
Makes: 12 servings

(11 ratings)

Member Reviews (2)

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Beef
1	beef tenderloin roast (3 lb)
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 or 2 teaspoons dried parsley flakes
1/2	teaspoon freshly ground pepper
2	cloves garlic, finely chopped
Merlot Sauce
1	cup currant jelly
1	cup Merlot, Zinfandel or nonalcoholic red wine
1/2	cup Progresso® beef flavored broth (from 32-oz carton)
2	tablespoons butter or margarine

Serve with...

Green Beans with Browned Butter
Total Time: 25 min

1.	In resealable food-storage plastic bag or large glass or plastic dish, place beef. In small bowl, mix remaining beef ingredients; pour over beef. Seal bag or cover dish; refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat with marinade.
2.	Heat oven to 425ºF. 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 40 to 45 minutes or until thermometer reads 140ºF (medium-rare doneness). Cover beef loosely with tent of foil. Let stand 15 to 20 minutes or until thermometer reads 145ºF. (Temperature will continue to rise about 5ºF and beef will be easier to carve as juices set up.)
4.	In 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Cut beef across grain at slanted angle into thin slices. Serve with sauce.

Did You Know?

This recipe is featured in the Betty Crocker Complete Thanksgiving Cookbook available at your favorite bookstore.

Do-Ahead

Get a jump on preparing this tasty dish by marinating beef the evening before. Make the sauce up to 3 days ahead and stored covered in the refrigerator; reheat 5 to 10 minutes before serving with the beef.

Special Touch

Garnishes? Fresh herbs are a natural!

Nutrition Information:

1 Serving: Calories 300 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 5 g); Cholesterol 70 mg; Sodium 125 mg; Total Carbohydrate 18 g (Dietary Fiber 0g); Protein 25 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 2 %; Calcium 2 %; Iron 12 % Exchanges: 1 Fruit; 3 1/2 Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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Marinated Beef Tenderloin with Merlot Sauce

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