Beef tenderloin for Christmas dinner

[Georgie]

I know I'm cooking a tenderloin, but I'm still undecided about the recipe I'll use. One is with a Port wine marinade and reduction sauce; the other has an herb rub..rosemary, thyme, I think.. How about giving me a suggestion for each?

[Thomas]

I'd go with the rub. Never did care for beef marinated in Port. But what difference does that make to you???

Here's one I like to do: slit the tenderloin in a few places and fill with a mix of olive oil, lemon juice, crushed garlic, crushed black pepper and then brush the mix all over the outside of the tenderloin--let sit overnight.

[wondersofwine]

Maybe a Syrah from France with the rosemary, etc. Perhaps a Croze-Hermitage, especially if you can find one that has about five years on it. Some sell for about $15-$20.
A Washington State Syrah or Merlot is another possibility.

Not sure about with the Port reduction.

[Bucko]

I'm with Foodie and WOW here. Pitch the Port sauce and get a nice Syrah, CdP, or Vacqueyras.

[Georgie]

Thanks for the suggestions. I like the sound of foodie's version. Same wines for his garlic/lemon/pepper method?

[Thomas]

Georgie, if you stay with the beef, and use my marinade, it might be better to go with a Bordeaux or New World Bordeaux blend that is not a fruit bomb bundled in wood slabs.

[hotwine]

Georgie, a young Bordeaux that I reported on last month would fill the bill.... see http://www.wines.com/ubb2/Forum11/HTML/000355.html

And it's cheap to boot. From Costco.

[Georgie]

Thanks, guys. I'll look for it!