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Issue Date: Summer 2005

Roasted Beef Tenderloin with Sweet Vermouth

Roasted Beef Tenderloin with Sweet Vermouth

(Serves 8)

4 pounds whole beef tenderloin, trimmed

For the rub:

3 tablespoons fresh rosemary, chopped

3 tablespoons fresh oregano, chopped

1/2 tablespoon fresh sage, chopped

For the marinade:

2 cups sweet vermouth

4 sprigs fresh rosemary

2 cups water

Preheat the oven to 450 degrees. Combine the chopped herbs. Rub the mixture over the surface of the meat. Place the tenderloin in a shallow roasting pan and pour the sweet vermouth over top. Let the tenderloin sit at room temperature for about an hour to soak up some of the vermouth. Before roasting, add the sprigs of rosemary and water to the roasting pan.

Place the tenderloin in the preheated oven for 10 minutes. After 10 minutes, reduce the heat to 350 degrees and continue roasting for 30 minutes for rare (130 degrees) or 40 minutes for medium-rare (140 degrees). Remove from oven and let tenderloin stand 15 minutes before slicing (internal temperature will rise about 5 degrees as the tenderloin rests).

Brand Recommendation for Vermouth: Vya Sweet Vermouth


“I recommend a 1993 Dal Forno Amarone [Valpolicella DOC, Italy]. Classic Amarone has one of the world’s most distinctive wine styles … rich, ripe and viscous. The power and elegance of this wine pairs beautifully with tenderloin of beef and accentuates, not combats, the sweet vermouth marinade. Vermouth needs big bold wine to stand up to its fortified sweet bitterness. The rosemary and sage should dance on the palate expressed by the Amarone.”

By Matt Swingos, Swingos on the Lake

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