| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Holidays, Meats | 8 | Servings |
INGREDIENTS
| 1 | 3 1/2 lb trimmed beef | |
| tenderloin | ||
| 1 1/2 | t | Salt, divided |
| 1 | t | Pepper, divided |
| 2 | T | Canola oil |
| 3 | T | Butter or margarine |
| 2 | Yellow onions, sliced and | |
| separated into rings | ||
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 786
Calories From Fat: 258
Total Fat: 28.8g
Cholesterol: 97mg
Sodium: 926.8mg
Potassium: 2398.3mg
Carbohydrates: 100.9g
Fiber: 19.2g
Sugar: 46.9g
Protein: 38.6g