|Beef tenderloin||16 Pound|
|Garlic salt||To Taste|
|Red pepper||To Taste|
|Ground black pepper||To Taste|
|Olive oil||16 Ounce (1 Bottle)|
|Red wine vinegar||16 Ounce (1 Bottle)|
|Burgundy||3 Cup (48 tbs)|
|Garlic||3 Clove (15 gm), minced|
1.Season tenderloin with garlic, salt, red pepper and black pepper.
2.Preheat the oven at 425 degrees.
3.Take a deep roasting pan and arrange tenderloin in it .
4.In a bowl, mix olive oil, vinegar, garlic and burgundy and pour the mixture over tenderloin.
5.Secure the pan with a foil and put it in refrigerator for over a night.
6.Take the pan from the refrigerator and put it for baking along with the marinade.
7.Once the meat temperature reaches 140° or 160° put off the oven.
8.Serve garnished with radish roses or fresh parsley.