| 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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