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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




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°.

Posted by: / June 30, 2010 / No Comments
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