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Steps
1
Heat oven to 400°F. Place beef, fat side up, on rack in shallow roasting pan. (For easy cleanup, line the roasting pan with aluminum foil before placing beef on rack.) Insert meat thermometer so tip is in center of thickest part of beef.
2
Roast uncovered 30 to 40 minutes or until thermometer reads 140°F. Beef will continue to cook after being removed from oven. Cover beef loosely with tent of aluminum foil and let stand 15 to 20 minutes or until temperature rises to 145°F.
3
While beef is standing, stir together wine, tarragon and vinegar in 1-quart saucepan. Heat to boiling over medium-high heat. Boil 2 to 3 minutes or until mixture is slightly reduced. Reduce heat to very low. Stir in egg yolks one at a time with wire whisk until well blended. Cook and stir with wire whisk 2 minutes or until mixture begins to thicken. Stir in orange juice and melted butter with wire whisk until smooth. Serve warm over tenderloin.
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For a finishing touch, sprinkle grated orange peel over the sauce.
Don’t sweat it if you don’t have tarragon vinegar, white wine vinegar can be used in its place.
Thrill them with your grill! Heat grill to medium heat. Cut tenderloin into 1-inch-thick slices. Place slices on grill rack. Cover and grill 2 to 3 inches from heat about 11 minutes for medium-rare or 13 minutes for medium doneness.
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Nutrition Facts
Serving Size:1 Serving
Calories
340
Calories from Fat
235
Total Fat
26 g
Saturated Fat
13 g
Cholesterol
210 mg
Sodium
160 mg
Potassium
370 mg
Total Carbohydrate
1 g
Dietary Fiber
0g
Protein
26 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
14%
14%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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