Marinated Beef Tenderloin

Recipe By: Camille Glenn
Serving Size: 8

=== MARINADE ===
1 cup Extra-virgin olive oil
1/2 cup Dry red wine
1 1/2 teaspoons Dried tarragon
Salt ; to taste
1 teaspoon Coarsely-ground black pepper
=== TENDERLOIN ===
1 Beef tenderloin - ; 4 to 5 lbs
3 tablespoon Extra-virgin olive oil
Salt ; to taste
10 tablespoon Unsalted butter - ; 1 1/4 sticks
Freshly-ground black pepper ; to taste
Watercress spigs ; for garnish

Combine the marinade ingredients in a ceramic or stainless-steel
bowl or baking dish. Blend well. Place the beef in the marinade and
tourn to coat it thoroughly. Leave the beef in the marinade, covered
and refrigerated, for the day or up to 24 hours, turning it or
brushing it with the marinade several times. Preheat the oven to 500
degrees. Lift the tenderloin from the marinade and drain it
thoroughly. Brush the meat well with olive oil and sprinkle it with
salt. Place the tenderloin in a roasting pan (on a rack if you like)
and roast for 25 to 35 minutes, until an instant-read thermometer
reads 120 to 125 degrees (for rare meat). Turn off the oven and let
the meat rest inside for 5 to 10 minutes. Remove the tenderloin from
the pan and add 2 tablespoons butter to the pan. Heat the pan juices
and butter, stirring, until the butter has melted. Keep warm. In a
separate pan, melt the remaining 8 tablespoons butter. Keep warm.
Carve the tenderloin into thin slices. Sprinkle the slices with salt
and pepper and pour the melted butter over them. Pour the reserved
pan juices over the slices as well. Garnish with watercress. This
recipe yields 8 to 10 servings.

Comments: This elegant dish is easy to prepare. Set the tenderloin
in the marinade in the morning, roast it in the evening, and there you
are! You can also make it ahead of time and serve it at room
temperature -- very thinly sliced. Tenderloin should always be
served rare, as it dries out when cooked longer. If any slices are
too rare, cover them with a few spoonfuls of the pan juices and butter
and place them in the oven for a few seconds (no longer). Tenderloin
is delicious served cold, sliced very thin. It also makes delectable
small, cold hors d'oeuvre sandwiches for Sunday night suppers. Use
your finest and freshest bread.

Recipe Source:CAMILLE GLENN'S OLD-FASHIONED CHRISTMAS COOKBOOK by
Camille Glenn
Cookbook Digest




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