Classic Beef Tenderloin

HOWARD L. PUCKETT
Add simple, elegant flavor to a roasted beef tenderloin by marinating it in a mixture of vermouth and fresh herbs and serving it with a flavorful horseradish sauce.  If you don't want to use vermouth, you can substitute an equal amount of low-sodium beef broth.

Yield:

8 servings (serving size: 3 ounces meat and about 1/4 cup sauce)

Recipe from

Nutritional Information

Calories 209
Caloriesfromfat 42 %
Fat 9.7 g
Satfat 3.3 g
Monofat 4.4 g
Polyfat 0.5 g
Protein 24.8 g
Carbohydrate 2.9 g
Fiber 0.2 g
Cholesterol 71 mg
Iron 3.3 mg
Sodium 244 mg
Calcium 12 mg

Ingredients

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

Preparation

Fold under 3 inches of small end of tenderloin, and tie tenderloin with string at 2-inch intervals. Combine 1/2 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 1/2 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.

Note: Buffalo and other game meats may be purchased through D'Artagnan Inc. (800/327-8246).

Note:

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

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

December 1998