Classic Beef Tenderloin

By ROBandSEAN

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.

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

Step 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.
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.