Beef Tenderloin in Garlic Marinade
Impress all your friends with this easy recipe. The meat should be served cold, sliced very thin.
- 1.2 Kg of Beef Tenderloin (trimmed to perfection)
- 1 liter of water
- 100 ml of salt
- 2 cloves of garlic, sliced
- ½ tsp of coarsely ground black pepper
Mix the marinade and bring to boil, simmer for 2 minutes. Stand to side and let cool in fridge.
Once the inside temperature of the tenderloin reaches 60°C or 140°F, remove from oven and transfer to a smaller pan that is taller then the roast. Pour over the marinade, it must completely cover the roast (you may have to put a plate or a weight of some kind to keep it in the marinade).
Put in the fridge and let cool for 1 - 1½ hrs. Remove from marinade and discard the marinade. Keep the tenderloin in the fridge and slice very thin as needed. Serve with a nice salad of some kind.
Wine recommendations: Open a bottle of Cabernet Sauvignon like Jackson Triggs 2006 Cabernet Sauvignon from the Sun Rock Vineyard.