- Recipes Home
- Interest Groups
Marinated Tenderloin Recipe
|Beef tenderloin||16 Pound|
|Garlic salt||To Taste|
|Red pepper||To Taste|
|Ground black pepper||To Taste|
|Olive oil||16 Ounce (1 Bottle)|
|Red wine vinegar||16 Ounce (1 Bottle)|
|Burgundy||3 Cup (48 tbs)|
|Garlic||3 Clove (15 gm), minced|
Calories 3962 Calories from Fat 2070
% Daily Value*
Total Fat 232 g356.5%
Saturated Fat 59.4 g297.1%
Trans Fat 0 g
Cholesterol 1215.6 mg
Sodium 1105.9 mg46.1%
Total Carbohydrates 8 g2.8%
Dietary Fiber 0.15 g0.6%
Sugars 0 g
Protein 402 g803.5%
Vitamin A 0.2% Vitamin C 3.5%
Calcium 45.1% Iron 168.4%
*Based on a 2000 Calorie diet
1.Season tenderloin with garlic, salt, red pepper and black pepper.
2.Preheat the oven at 425 degrees.
3.Take a deep roasting pan and arrange tenderloin in it .
4.In a bowl, mix olive oil, vinegar, garlic and burgundy and pour the mixture over tenderloin.
5.Secure the pan with a foil and put it in refrigerator for over a night.
6.Take the pan from the refrigerator and put it for baking along with the marinade.
7.Once the meat temperature reaches 140° or 160° put off the oven.
8.Serve garnished with radish roses or fresh parsley.