Dawson Creek Roasted Beef Tenderloin

Featured by Dawson Creek Winery in the Gold Wine Club.


1 1/2 - 2 pounds Beef Tenderloin, cleaned andtrimmed of silverskin and excess fat

Dawson Creek Marinade:
1/2 cup Olive Oil
1 tablespoon Garlic, chopped
1 tablespoon Chile Powder
2 tablespoons Black Pepper
1 tablespoon Fresh Rosemary, chopped


Combine all marinade ingredients in a bowl and mix well. Coat Tenderloin and marinate for 2 - 4 hours.

To Cook the Tenderloin:

Preheat oven to 450 degrees. Place meat on a sheet pan and cook 10-15 minutes untilbrown. Turn the oven down to 350 degrees and finish cooking for 15-20 minutes more until desired doneness. Remove from oven and let it rest for 5 - 10 minutes before cutting.