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

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