Classic Beef Tenderloin

31 Aug

Classic Beef Tenderloin

Ingredients:1 (3 ½-pound) trimmed beef tenderloin
1 ½ cups dry vermouth, divided
¼ cup extra-virgin olive oil
½ cup minced shallots
3 tablespoons minced fresh or 1 tablespoon dried tarragon
1 tablespoon minced fresh or 1 teaspoon dried thyme
1 ½ teaspoons salt
½ teaspoon black pepper
4 garlic cloves, minced
Cooking spray
1 ¼ cups fat-free, less-sodium chicken broth
2 tablespoons tomato paste
2 teaspoons prepared horseradish


Fold under 3 inches of small end of tenderloin, and tie tenderloin with string at 2-inch intervals. Combine ½ cup vermouth, oil, and next 6 ingredients (oil through garlic) in a large zip-top plastic bag. Add tenderloin to bag, and seal. Marinate in refrigerator at least 8 hours, turning bag occasionally.

Preheat oven to 450°.

Remove the tenderloin from bag, and discard marinade. Place the tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 450° for 35 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Place tenderloin on a platter, reserving drippings. Cover tenderloin with foil, and let stand 10 minutes. Remove string before slicing tenderloin.

Place 1 cup vermouth in a saucepan; bring to a boil, and simmer until reduced to ½ cup (about 9 minutes). Stir in broth; bring to a boil, and simmer 10 minutes. Stir in reserved drippings, tomato paste, and horseradish. Serve sauce with tenderloin.

8 servings (serving size: 3 ounces meat and about ¼ cup sauce)
Nutritional Information

CALORIES 209(42% from fat); FAT 9.7g (sat 3.3g,mono 4.4g,poly 0.5g); PROTEIN 24.8g; CHOLESTEROL 71mg; CALCIUM 12mg; SODIUM 244mg; FIBER 0.2g; IRON 3.3mg; CARBOHYDRATE 2.9g

NOTE: A (6-pound) buffalo tenderloin can be substituted for beef tenderloin. Bake at 450° for 55 minutes or until desired degree of doneness.

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