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Beef Tenderloin

(Photo by: www.myrecipes.com)

 

SERVES: 8

 

INGREDIENTS:

1 (3 1/2-pound) trimmed beef tenderloin (3 1/2-pound)

1 1/2 cups dry vermouth, divided

1/4 cup extra-virgin olive oil

1/2 cup shallots, minced

1 tablespoon dried tarragon

1 teaspoon dried thyme

1 1/2 teaspoons salt

1/2 teaspoon black pepper

3 garlic cloves, minced

Cooking spray

1 1/4 cups low-sodium chicken broth

2 tablespoons tomato paste

1 teaspoon prepared horseradish

 

INSTRUCTIONS:

 

Tie tenderloin with string at 2-inch intervals. In a large zip-top plastic bag mix 1/2 cup vermouth, oil, shallots, tarragon, thyme, salt, pepper and garlic. Add the tenderloin to bag, and seal. Refrigerate at least 8 hours, turning bag occasionally.

 

Preheat oven to 450°.

 

Remove the tenderloin from bag, and throw away the marinade. Take a broiler pan and coat it with cooking spray. Place the tenderloin on the broiler pan. Insert a meat thermometer into thickest portion of tenderloin. Bake at 450F degrees for 35 minutes or until thermometer reads 145F degrees (medium-rare) to 160F degrees (medium).

 

Place the tenderloin on a platter. Reserve the pan drippings. Cover tenderloin with foil, and let stand 10 minutes. Remove string before slicing tenderloin.

 

To prepare the sauce, in a saucepan add 1 cup vermouth and bring to a boil. Then lower the heat and simmer until reduced to 1/2 cup (about 7 to 9 minutes). Stir in the broth and again bring to a boil. Then simmer 10 minutes. Stir in reserved drippings, tomato paste, and horseradish. When ready to serve, remove the strings and cut into thin slices. Serve sauce with tenderloin.

Posted by: / June 30, 2010

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