Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Braised Beef Tenderloin




Source of Recipe


Real Men Cook






List of Ingredients



• 3 lbs beef tenderloin
  
• 1 T kosher salt
  
• 3 T black pepper
  
• 2 T garlic powder
  
• 1/4 cup vegetable oil
  
• 1 T dried oregano
  
• 2 T butter, melted
  
• 2 cups carrots, cut into chunks on the diagonal
  
• 2 onions, cut into quarters
  
• 2 cup dry red wine
  






Instructions



1. Preheat oven to 400 degrees.
   
2. Season the beef on both sides with the salt, pepper, and garlic powder. Heat a large heavy-bottemed skillet or Dutch oven over medium-high heat. Heat the oil in the skillet for 1 minute, then add the oregano and butter. Place the beef in the skillet and brown on both sides, about 8 minutes total. Add the carrots and onions.
   
3. Transfer the skillet to the oven, cover, and cook for 20 minutes. Insert a meat thermometer into the center of the beef; it should read mediium rare (around 130 degrees). Remove the tenderloin and vegetables from the skillet, place them on some aluminum foil, and set aside to cool for about 10 minutes. Over medium heat, combine the drippings in the skillet with the wine to make a gravy, scraping up all the bits from the bottom of the pan.
   






Final Comments


Serves 8