Only the truly faithful friend cares enough about you or me to undertake the often thankless task of pointing out where we are wrong. None of us enjoys being confronted with our faults or sins or mistakes, so we often make it difficult for our friends to do so. As a result, most of us are more concerned about speaking agreeableness to each other than about speaking the truth. This is not loyalty. Loyalty speaks the truth in faithfulness, but it also speaks it in love. Loyalty says, “I care enough about you that I will not allow you to continue unchecked in your wrong action or sinful attitude that will ultimately be harmful to you” (Proverbs 27:6).

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Meats, Holidays	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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" <cjhartlin@email.msn.com>
on Nov 18, 1998

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