Sear tenderloins of beef on both sides in a greased heavy skillet over medium-high heat. Transfer beef to a baking pan; season with salt and pepper to taste. Bake at 475° for 8-10 minutes for medium-rare. Serve drizzled with Merlot Sauce to taste. Makes 4 servings.
Rated 5 out of
The Old Merlot SauceI did not care how old it was, it is still our favorite sauce and now it is gone. I'm glad I saved it. We used it on a venison tenderloin from my husband's deer this past season. I would definitely buy more to share with friends if Tastefully Simple offered it again. Now I'll have to figure out how to make it for the rest of the meat in the freezer.