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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 42%
  • Fat: 9.7g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 24.8g
  • Carbohydrate: 2.9g
  • Fiber: 0.2g
  • Cholesterol: 71mg
  • Iron: 3.3mg
  • Sodium: 244mg
  • Calcium: 12mg

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

  1. 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.
  2. Preheat oven to 450°.
  3. 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.
  4. 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.
  5. 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.

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