Beer makes batters better, meat more tender, and sauces more flavorful.
Beef Tenderloin With Five Onion Sauce
- add review
- #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.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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.