Perfect Brinton Beef TenderloinA featured Wine Club recipe for Charles Creek Vineyard.
This is delicious with scalloped potatoes and green beans and, of course, a complex Merlot.Yield: 4 - 6
Prep Time: 145 Minutes
Cook Time: 85 Minutes
• 2 - 3 pound of Wagu Beef Tenderloin
• Worcestershire Sauce
Cut into sections about 4-5 inches for more even cooking. Line a baking pan with enough heavy duty tin foil to wrap the meat in after removing it from the oven. Marinate the tenderloin thoroughly on all sides with Worcestershire Sauce. Be Generous and turn often. Refrigerate up to 8 hours in the marinade. Remove from fridge 1-2 hours before cooking to bring meat to room temperature.
Preheat the oven to 450 degrees for 30 minutes. Put the tenderloin in the foil lined pan, place it in the oven and immediately turn the temperature down to 350 degrees. Do not cover or wrap the meat in the foil. Roast for 20-40 minutes depending on doneness desired and size of the tenderloin pieces.
When almost done, remove from the oven and seal the meat in the tin foil. The meat will continue to cook slightly and will be easier to slice. The beauty of this recipe is you can serve the meat any time up to an hour after it has been removed from the oven. It is good to let it sit at least 15 minutes wrapped in foil, for ease of slicing.
The other characteristic of the finished product is that is should be evenly cooked throughout.
Recipe provided by Bill & Gerry Brinton