This recipe was used for my best friend's 50th birthday. The most common word used by all was, "Succulent!".
Beef Tenderloin with Shallot Sauce
- 1 pound shallots, peeled and halved lengthwise
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon salt
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons pepper
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
- 1 (6-pound) beef tenderloin, trimmed
- 1/4 cup olive oil
- 3 cups beef broth
- 1 cup dry Marsala wine
- 2 tablespoons all-purpose flour
- 3 tablespoons water
- 3 tablespoons butter or margarine
- 1/4 teaspoon pepper
- Garnish: fresh thyme
- Toss shallots and 2 tablespoons oil in a bowl; stir in 3/4 teaspoon salt and 1/2 teaspoon pepper. Set aside.
- Stir together 1 tablespoon salt and next 4 ingredients. Rub tenderloin with 1/4 cup olive oil; sprinkle seasonings over top and sides of tenderloin, pressing gently with fingers. Place tenderloin in a large greased roasting pan; arrange shallots around tenderloin. Bake, uncovered, at 500° for 25 minutes. Reduce oven temperature to 375°, and bake 15 to 20 minutes or until meat thermometer inserted into thickest part of roast registers 145° (medium-rare) or 160° (medium).
- Meanwhile, stir together beef broth and Marsala in a large skillet. Bring to a boil; boil 6 to 8 minutes or until liquid is reduced to 2 cups.
- Remove tenderloin to a serving platter and cover with aluminum foil; reserve shallots and drippings in pan. Add broth reduction to pan, and place over medium heat on cooktop, stirring to loosen particles from bottom of pan.
- Whisk together flour and water until smooth; stir into sauce in roasting pan. Cook over medium heat, stirring constantly, until slightly thickened. Add butter, stirring just until melted. Stir in 1/4 teaspoon pepper. Thinly slice roast, and serve with sauce. Garnish, if desired.
- For Entertaining, Wine & Dine: We recommend any of these wines with dinner: Morgan Monterey Syrah, Chateau Souverain Dry Creek Zinfandel, or Bleasdale Langhorne Creek Shiraz-Cabernet.
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