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.
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
1 1/4 cups fat-free, less-sodium chicken broth
2 tablespoons tomato paste
1 teaspoon prepared horseradish
How to Make It
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).
A (6-pound) buffalo tenderloin can be substituted for beef tenderloin. Bake at 450º for 55 minutes or until desired degree of doneness.
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this was just awesome! had a 3# loin butt.... roasted in convection oven (425) with probe set internally to 145. best chunk of meat i've ever made!! served with the Port-Wine Mushroom sauce instead of the sauce in the recipe. this is def a special occasion meal! i was hesitant to use my convection portion of oven for a long time, but now use it on about everything.
This is the first time I have worked with a whole filet. I purchased a 7 pound filet at B.J. wholesale and followed the exact directions. It was excellent. I was leary about putting tomato paste in the broth and vermouth but it too was a very good sauce. There were little drippings to add to the sauce but it came together easily. We added potatoes, carrots and a salad.
I have made this twice for Christmas Eve dinner. It is excellent. The meat melts in your mouth! The sauce is delicious. Always get RAVE reviews on this meal. We serve with twice baked potatoes and popovers and green beans with carmelized onions. I would recommend this recipe for anyone looking for a real treat and to impress! I doubled the recipe and the only problem was the length of time to cook- took an hour or more. I will definitely make this AGAIN!
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