Classic Beef Tenderloin

Name: Classic Beef Tenderloin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 kgs trimmed beef tenderloin; 1 teaspoons black pepper; 355 milliliters dry vermouth, divided; 296 milliliters fat-free, less-sodium chicken broth; 3 garlic cloves, minced; 1 teaspoon prepared horseradish; 59 milliliters extra-virgin olive oil; 2 teaspoons salt; 118 milliliters minced shallots; 3 Tbsps minced fresh or 1 tablespoon dried tarragon; 1 Tbsp minced fresh or 1 teaspoon dried thyme; 2 Tbsps tomato paste

Need a gluten free, dairy free, and primal main course? Classic Beef Tenderloin could be a tremendous recipe to try. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 37g of protein, 50g of fat, and a total of 655 calories. If you have olive oil, pepper, less-sodium chicken broth, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Vermouth

Garlic

Cooking Oil

Equipment you will use

Ziploc Bags

Add tenderloin to bag, and seal. Marinate in refrigerator at least 8 hours, turning bag occasionally.

Preheat oven to 45

Equipment you will use

Oven

Remove the tenderloin from bag, and discard marinade.

Ingredients you will need

Marinade

Place the tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin.

Ingredients you will need

Cooking Spray

Meat

Equipment you will use

Kitchen Thermometer

Broiler Pan

Bake at 450 for 35 minutes or until thermometer registers 145 (medium-rare) to 160 (medium).

Equipment you will use

Kitchen Thermometer

Oven

Place tenderloin on a platter, reserving drippings. Cover tenderloin with foil, and let stand 10 minutes.

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Tomato Paste