Roasted Beef Tenderloin

Ingredients:

3 large shallots, finely chopped (1 1/4 cups)
4 tablespoon(s) fresh tarragon leaves, chopped, plus more for garnish
2 tablespoon(s) olive oil
Salt and pepper
1 (5-pound) whole beef tenderloin, trimmed and tied
2 tablespoon(s) white wine vinegar
1 cup(s) dry white wine
2 tablespoon(s) margarine or butter
Rosemary sprigs, for garnish
Bay leaves, for garnish

Uncooked, your tenderloin should look like this...  Make sure the cut of meat you buy actually says "tenderloin" on the package.

Directions:

Preheat oven to 425°F.

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 135°F. Internal temperature of meat will rise 5° to 10°F (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.