Marinated Tenderloin - cooking recipe

Ingredients

beef tenderloin (12 to 16 lb.)
garlic salt
red pepper
black pepper
16 oz. olive oil
16 oz. red wine vinegar
3 c. Burgundy
3 cloves garlic, minced

Preparation

Sprinkle meat with garlic salt and red and black pepper. Combine olive oil, vinegar, Burgundy and garlic; stir well.
Pour over meat.
Cover with foil and refrigerate overnight.
Bake at 425\u00b0; do not drain marinade.
(Bake at 140\u00b0 for rare or 160\u00b0 for medium.)
Yield: 20 to 24 servings.