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BEEF BRISKET IN RED WINE SAUCE

List of Ingredients






3 pounds beef tenderloin
2 cups dry red wine
2 teaspoons dried marjoram
1 teaspoon salt
8 black peppercorns -- crushed
6 whole cloves
4 cloves garlic -- halved
13 3/4 ounces beef broth -- (1 can)
Vegetable cooking spray
2 tablespoons cornstarch

Recipe



Trim fat from tenderloin; fold under 3 inches 75mm of small end. Tie tenderloin with string at 2-inch 50mm intervals. Combine wine and next 6 ingredients in large zip-top heavy-duty plastic bag. Add tenderloin to bag, and seal. Marinate in refrigerator 2 hours, turning occasionally. Remove tenderloin from bag, reserving marinade. Strain marinade; discard solids, and set marinade aside. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add tenderloin, and cook 2 minutes on all sides or until browned. Place tenderloin on rack coated with cooking spray; place rack in roasting pan. Insert thermometer into thickest portion of tenderloin. Bake at 400°F-200°C for 30 minutes .
Place tenderloin on a serving platter; cover with aluminum foil. Let stand 10 minutes. Remove string before slicing.
Place cornstarch in a bowl. Gradually add the 1/4 cup reserved marinade, blending with a wire whisk; set aside.
Place remaining reserved marinade in Dutch oven. Bring to a boil, and cook 2 minutes.Add cornstarch mixture to pan; bring to a boil, and cook 1 minute or until slightly thickened, stirring constantly. Yield: 12 servings (serving size: 3 ounces 85mm tenderloin and 1/4 cup sauce).

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