4 tablespoons fresh tarragon leaves, chopped, plus more for garnish
2 tablespoons olive oil
Salt and pepper
1 (5-pound) whole beef tenderloin, trimmed and tied
2 tablespoons white wine vinegar
1 cup dry white wine
2 tablespoons butter
Rosemary sprigs, for garnish
Bay leaves, for garnish
Instructions
Preheat oven to 425F. In small bowl, combine half of shallots, 2 tablespoons chopped tarragon, 1 tablespoon oil, 1 1/2 teaspoons salt, and 2 teaspoons coarsely ground black pepper. Rub mixture all over tenderloin. Place tenderloin, smooth side up, on rack in large roasting pan (17 by 13 1/2)
Roast tenderloin 45 to 50 minutes or until instant-read thermometer inserted in center reaches 135F. Internal temperature of meat will rise 5 to 10F (medium-rare) upon standing. Or, roast to desired doneness. Transfer to platter; tent loosely with foil. Let stand 15 to 20 minutes for easier slicing.
Meanwhile, prepare sauce- Place roasting pan over 2 burners on top of range on medium and add remaining 1 tablespoon oil and remaining shallots. Cook 1 to 2 minutes or until tender, stirring. Add vinegar and cook 1 to 2 minutes or until reduced by half, stirring and scraping pan to loosen any browned bits. Add wine, bring to a simmer, and cook 4 to 5 minutes or until reduced by half, stirring and scraping pan. Remove from heat; stir in margarine until melted. Carefully pour sauce through fine-mesh strainer into gravy boat. Stir in remaining 2 tablespoons tarragon and any accumulated beef juices on platter. Makes about 3/4 cup sauce.
Remove string from tenderloin and discard. Garnish platter with rosemary sprigs and bay leaves; sprinkle tenderloin with additional chopped tarragon. To serve, cut tenderloin into slices and serve with sauce.
Originally Submitted
11/9/2010
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