Beef tenderloin with five onion sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 3 1/2 lb trimmed beef tenderloin | |
| 1½ | teaspoon | Salt, divided |
| 1 | teaspoon | Pepper, divided |
| 2 | tablespoons | Canola oil |
| 3 | tablespoons | Butter or margarine |
| 2 | larges | Yellow onions, sliced and separated into rings |
| 2 | larges | Purple onions, sliced and separated into rings |
| 2 | Bunches green onions,chopped | |
| 12 | Shallots, chopped | |
| 5 | Garlic cloves, minced | |
| ½ | cup | Cognac |
| ½ | cup | Beef broth |
Directions
Sprinkle tenderloin with ½ teaspoon salt and ½ teaspoon pepper. Secure with string at 1 inch intervals. Brown tenderloin on all sides in hot oil in a heavy roasting pan or ovenproof Dutch oven. Remove tenderloin, reserving drippings in pan.
Add butter to drippings, and cook over medium-high heat until melted. Add yellow and purple onions, and saute 5 minutes. Add green onions, shallots, and garlic, and saute 10 minutes. Stir in cognac and broth; cook over high heat, stirring constantly, until liquid evaporates (about 5 minutes). Place tenderloin on top.
Bake, covered, at 400F for 45 minutes or until a meat thermometer inserted into thickest portion registers 145F (medium-rare). Remove tenderloin from roasting pan, reserving onion mixture in pan; cover tenderloin loosely, and let stand at room temperature 10 minutes.
Cook onion mixture over medium heat, stirring constantly, 3 to 5 minutes or until liquid evaporates. Stir in remaining 1 teaspoon salt and remaining ½ teaspoon pepper. Serve with sliced tenderloin. Yield: 8 servings. Prep Time: 15 mins.,Bake 1 hr.,15 min. Typed in MMFormat by cjhartlin@...
Source: Southern Living Nov.98
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 18, 1998