Classic Beef Tenderloin

Classic Beef Tenderloin
Photo by HOWARD L. PUCKETT

Ingredients

  • 1 ½ teaspoons salt
  • 1 teaspoon prepared horseradish
  • 1 ½ cups dry vermouth, divided
  • ¼ cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh or 1 teaspoon dried thyme
  • ½ cup minced shallots
  • + 6 more ingredients
    • ½ teaspoon black pepper
    • 1 (3 1/2-pound) trimmed beef tenderloin
    • Cooking spray
    • 1 ¼ cups fat-free, less-sodium chicken broth
    • 3 tablespoons minced fresh or 1 tablespoon dried tarragon
    • 2 tablespoons tomato paste

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 oc...

View full recipe at My Recipes

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