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INSTRUCTIONS: Cabernet Sauvignon gives depth and peppercorns give bite to this robust dish.
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You might want to use a bigger-bodied Cabernet or possibly Zinfandel, that will reduce to a fine sauce.
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Trim fat from tenderloin; fold under 3 inches of small end.
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Tie tenderloin with string at 2-inch intervals.
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Combine wine and next 6 ingredients in large zip-top heavy-duty plastic bag.
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Add in tenderloin to bag, and seal.
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Marinate in refrigerator 2 hrs, turning occasionally.
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Remove tenderloin from bag, reserving marinade.
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Strain marinade; throw away solids, and set marinade aside.
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Coat a large Dutch oven with cooking spray; place over medium-high heat till warm.
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Add in tenderloin, and cook 2 min on all sides or possibly till browned.
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Place tenderloin on rack coated with cooking spray; place rack in roasting pan.
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Insert thermometer into thickest portion of tenderloin.
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Bake at 400 degrees for 30 min or possibly till thermometer registers 140 degrees (rare) to 160 degrees (medium).
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Place tenderloin on a serving platter; cover with aluminum foil.
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Let stand 10 min.
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Remove string before slicing.
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Place cornstarch in a bowl.
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Gradually add in the 1/4 c. reserved marinade, blending with a wire whisk; set aside.
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Place remaining reserved marinade in Dutch oven.
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Bring to a boil, and cook 2 min.
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Add in cornstarch mix to pan; bring to a boil, and cook 1 minute or possibly till slightly thickened, stirring constantly.
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Serve the sauce with tenderloin.
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(serving size: 3 ounces tenderloin and 1/4 c. sauce).
