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Beef Tenderloin
Serves: 8 / Preparation time: 20 minutes / Total time: 1 hour (plus standing and marinating time)
Detroit Free Press - Detroit, Mich.
Subjects: Olive oil; Cooking
Date: Dec 22, 2011
Start Page: D.1
Section: Life
Abstract (Document Summary)

Roast the tapered end separately and for less time than the center cut. 1 whole beef tenderloin (about 5 pounds), trimmed 1/3 cup balsamic vinegar 1/3 cup olive oil, plus 2 tablespoons, divided 2 cloves crushed garlic 3 tablespoons reduced-sodium soy sauce 1/4 teaspoon dried crushed rosemary leaves FOR THE SAUCE 1 cup reduced-sodium beef broth 1/3 cup balsamic vinegar 2 tablespoons of butter You will need an ovenproof skillet large enough to hold the whole tenderloin, or you can cut it in half or use a heavy-duty roasting pan that will fit over two burners and can take direct high heat.

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