Classic Beef Tenderloin
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.
Recipe by Cooking Light December 1998
Gallery
Credit:
HOWARD L. PUCKETT
Recipe Summary
Ingredients
Directions
Chef's Notes
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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Nutrition Facts
Per Serving:
209 calories; calories from fat 42%; fat 9.7g; saturated fat 3.3g; mono fat 4.4g; poly fat 0.5g; protein 24.8g; carbohydrates 2.9g; fiber 0.2g; cholesterol 71mg; iron 3.3mg; sodium 244mg; calcium 12mg.
