- 1 beef tenderloin (4 to 5 pounds)
- 1 /2 cup dry vermouth
- 1/4 cup olive oil
- 1 minced onion
- 1 tablespoon tarragon
- 1 tablespoon thyme
- 1 tablespoon Dom DeLuise All-Purpose Blend
- 1/2 teaspoon pepper
- 4 or 5 garlic cloves, minced
Preheat oven to 400 degrees.
Puncture beef with a fork several places on each side. Combine marinade ingredients together. Place beef in a large Ziploc bag and pour in marinade. Seal tightly, and marinate 6 to 8 hours, turning bag every couple of hours.
Empty bag and contents into a large baking dish and bake for one hour (uncovered) or until meat thermometer in the center registers 160 degrees for medium. Remove from oven and let meat stand for about 10 to 15 minutes before slicing.
Great with noodles, brown rice or mashed potatoes and broccoli.