More Great Recipes: Main Dish

Beef Tenderloin with Shallots and Red Wine Glaze


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 1/4 pounds beef tenderloin, trimmed and tied
8 sprigs fresh rosemary
16 shallots
2 tablespoons olive oil
Salt and freshly ground black pepper
1/2 cup dry red wine
1/2 cup chicken broth.


Let tenderloin come to room temperature, about 45 minutes. Preheat oven to 425° with rack in center. Arrange 7 rosemary sprigs in a medium roasting pan; place tenderloin on top. Arrange shallots around tenderloin. Rub meat and shallots with oil; sprinkle with salt and pepper.


Roast 25 minutes. Turn shallots for even browning; if roast is dry, baste with more oil or pan juices. Cook until shallots are golden, 10 to 15 minutes more; transfer to a small bowl; reserve. Meat should register 120° with instant-read thermometer; timing will vary with thickness of meat. Transfer beef to a medium platter. Let sit 20 minutes at room temperature before carving.


Meanwhile, chop remaining rosemary into small pieces. Place roasting pan over high heat. Add wine and stock. Cook, scraping bottom of pan to collect any cooked-on bits, until liquid has reduced by half, 6 to 8 minutes. Pass through strainer. Serve beef with gravy and reserved shallots.


Pairs Well With


Notes

To give the meat more flavor, tie four or five rosemary sprigs to the top of the tenderloin with kitchen twine before roasting.

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

441 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

7657 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze