Marinated Tenderloin

8 ingredients
6 steps

Ingredients

  • beef tenderloin (12 to 16 lb.)
  • garlic salt
  • red pepper
  • black pepper
  • 16 oz. olive oil
  • 16 oz. red wine vinegar
  • 3 c. Burgundy
  • 3 cloves garlic, minced

Directions

  1. 1
    Sprinkle meat with garlic salt and red and black pepper. Combine olive oil, vinegar, Burgundy and garlic; stir well.
  2. 2
    Pour over meat.
  3. 3
    Cover with foil and refrigerate overnight.
  4. 4
    Bake at 425°; do not drain marinade.
  5. 5
    (Bake at 140° for rare or 160° for medium.)
  6. 6
    Yield: 20 to 24 servings.

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