Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Beef Tenderloin With Five Onion Sauce
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- #49421
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
3 1/2 pounds trimmed beef tenderloin
1 1/2 teaspoon salt, divided
1 teaspoon black pepper, divided
2 tablespoons canola oil
3 tablespoons butter or margarine
2 large yellow onions, sliced and separated into rings
2 large purple onions, sliced and separated into rings
2 bunches green onions,chopped
12 shallots, chopped
5 cloves garlic, minced
1/2 cup cognac
1/2 cup beef broth
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 400 degrees F for 45 minutes or until a meat thermometer inserted into thickest portion registers 145 degrees F (medium-rare).
Remove tenderloin from roasting pan, reserving onion mixture in pan. Cover tenderloin loosely, and let stand at room temperature for 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.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 23, 2010
This is a great recipe. I believe I found it in Southern Living over 0 years ago. We make it Christmas Day every year. I end up doubling the onion sauce mixture because I usually pick up a larger tenderloin. Great sliced and warmed up the next day as a cheesesteak sandwich.
December 27, 2005
I made this recipe for the first time on X-mas eve for a crowd. I even had to modify it slightly for the ingredients I had on hand and it was fabulous. Everyone left raving.