Beef Tenderloin with Five Onion Sauce
- 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
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.
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. Yield: 8 servings. Prep
Time: 15 mins.,Bake 1 hr.,15 min. Typed in MMFormat by cjhartlin@msn.com
Source: Southern Living Nov.98
Posted to MM-Recipes Digest by "Cindy Hartlin"
on Nov 18, 1998
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
1/2 teaspoon pepper. Serve with sliced tenderloin. Yield: 8 servings. Prep
Time: 15 mins.,Bake 1 hr.,15 min. Typed in MMFormat by cjhartlin@msn.com
Source: Southern Living Nov.98
Posted to MM-Recipes Digest by "Cindy Hartlin"
on Nov 18, 1998
