Classic Beef Tenderloin

• 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

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 450u0b0.
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 450u0b0 for 35 minutes or until thermometer registers 145u0b0 (medium-rare) to 160u0b0 (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).
6. A (6-pound) buffalo tenderloin can be substituted for beef tenderloin. Bake at 450u0b0 for 55 minutes or until desired degree of doneness.
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tenderloin, extravirgin olive oil, shallots, tarragon, thyme, salt, black pepper, garlic, cooking spray, chicken broth, tomato paste, horseradish

Taken from www.myrecipes.com/recipe/classic-beef-tenderloin (may not work)