Beef Tenderloin with Five-Onion Sauce


Course : Onions
Serves: 8
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Ingredients:


3 1/2 pounds beef tenderloin -- trimmed

1 1/2 teaspoons salt -- divided

1 teaspoon pepper -- divided

2 tablespoons canola oil

3 tablespoons butter or margarine

2 large sliced yellow onions -- separated into rings

2 large sliced purple onions -- separated into rings

2 bunches green onions -- chopped

12 small shallots -- chopped

5 cloves garlic -- minced

1/2 cup cognac

1/2 cup beef broth
 

Preparation / Directions:


Sprinkle tenderloin with 1/2 teaspoon salt and 1/2 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 onion rings, and saute 5 minutes. Add green onions, shallot, 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 400 degrees for 45 minutes or until a meat thermometer inserted into thickest portion of tenderloin registers 145 degrees (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 1/2 teaspoon pepper. Serve with sliced tenderloin.

 

Nutritional Information:

692 Calories (kcal); 54g Total Fat; (73% calories from fat); 37g Protein; 6g Carbohydrate; 153mg Cholesterol; 623mg Sodium


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