 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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. 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 |
Directions:
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.
2. Preheat oven to 450°.
3. 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.
4. 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.
5. Note: Buffalo and other game meats may be purchased through D'Artagnan Inc. (800/327-8246).
|
|