Beef Tenderloin with Five Onion Sauce



  • Prep Time: N/A
  • Cooking Time: N/A

Beef Tenderloin with Five Onion Sauce

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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 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.

Ingredients:

1 3 1/2 lb trimmed beef
-tenderloin
1 1/2 ts Salt, divided
1 ts Pepper, divided
2 tb Canola oil
3 tb Butter or margarine
2 lg Yellow onions, sliced and
-separated into rings
2 lg Purple onions, sliced and
-separated into rings
2 Bunches green onions,chopped
12 Shallots, chopped
5 Garlic cloves, minced
1/2 c Cognac
1/2 c Beef broth

Serves:

8 Servings 		 
Flag as inappropriate