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Marinated Beef Tenderloin with Merlot Sauce

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

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 (24) 1 Reviews
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  • Prep Time 10 min
  • Total Time 9 hr 15 min
  • Servings 12

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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

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.

Garnishes? Fresh herbs are a natural!

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
110 ),
% Daily Value
Total Fat
12 g
12 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
70 mg
70 %;
Sodium
125 mg
125 %;
Total Carbohydrate
18 g
18 %
(Dietary Fiber
0g
0%
),
Protein
25 g
25 %
;
% 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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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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