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Herbed and Spiced Roasted Beef Tenderloin

Reviewed: Dec. 29, 2007
Awesome! It was a HUGE hit at Christmas Dinner. I added the juice of the orange I zested and I also poked holes in the meat with a fork because I forgot to marinate it for 6 hours - YIKES! I also created two sauces - a RED WINE SAUCE by adding red wine to the juices from the meat after it was cooked and then a little cornstarch mixed with wine and heated until thickened... and a WHITE SAUCE using some of the left over marinade mixed with milk and then adding a little cornstarch mixed with milk and heated until thickened. They were both delicious and a nice addition!
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