|Baked Beef Tenderloin in White Wine|
My own original recipe.
Prep Time: 2 hours / Cook Time 20 minutes
Baked Beef Tenderloin in White Wine
- 1 medium beef tenderloin
- String to tie the tenderloin
- 1/2 bottle white wine (enough to cover the whole tenderloin)
- 2 stalks fresh rosemary
- 2 bay leaves
- 1/2 tbsp crusted corn pepper
- 3 cloves of garlic (smashed)
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 tbsp olive oil
- Pour the white wine into a big bowl, add crusted corn pepper, bay leaves, and fresh rosemary. Stir in the salt as enough as your taste desires, then place the tenderloin beef in the bowl.
- Refrigerate at least a couple hours or more, make sure the brine covers the entire tenderloin beef.
- Take out the brined tenderloin, dry it with a pepper towel and tie it up with the string.
- Then marinate with the seasoning above.
- Fry in a oven safe pan over medium heat until brown. Preheat the oven to 350 degrees and continue cooking the beef in the oven for another 15 minutes or depending on how you like, medium or well done beef.
- Let it sit for 10 minutes before you cut the beef and serve with the remaining seasoning from the pan.