<http://schema.org/recipeInstructions>
" Preheat oven to 425\u00B0F. 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&amp;quot; by 13 1/2&amp;quot;). Roast tenderloin 45 to 50 minutes or until instant-read thermometer inserted in center reaches 135\u00B0F. Internal temperature of meat will rise 5\u00B0 to 10\u00B0F (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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a30642/beef-tenderloin-white-wine-sauce-recipe/?src=shelter_footer>