Roasted Tenderloin of Beef
Serves 8

2 pounds tenderloin, beef, whole, trimmed and tied
4 cups red wine
1/2 cup cognac
1/2 cup soy sauce
8 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon whole black peppercorns
salt and pepper or a dry rub, for seasoning roast

The day before, combine red wine, garlic, ginger and peppercorns in a large stockpot with a lid. Submerge the beef in the marinade, cover and refrigerate for 24 hours.

About 30 minutes prior to cooking, remove the beef and pat dry with clean paper towels. Discard marinade. Heat oven to 450°. Line a roasting pan or baking sheet with aluminum foil and lay a wire rack on top of it. Generously salt and pepper all sides of the beef (or use my porcini dry rub) and set on the baking rack. Roast the meat for 30 minutes, then lower the oven temperature to 350° and continue roasting until the internal temperature reaches 125 to 130 degrees. Remove from oven and wrap beef well in foil and allow it to rest for 10-15 minutes to redistribute juices before slicing. Serve with Bearnaise sauce.