Herbed Beef Tenderloin with Two-Onion Jus

Herbed Beef Tenderloin with Two-Onion Jus Recipe
Photo: Ellen Silverman; Styling: Toni Brogan

Yield:

12 servings (serving size: about 3 ounces beef and about 2 tablespoons jus)

Recipe from

Nutritional Information

Calories 208
Fat 9.4 g
Satfat 3.7 g
Monofat 3.9 g
Polyfat 0.4 g
Protein 24.2 g
Carbohydrate 3.2 g
Fiber 0.4 g
Cholesterol 71 mg
Iron 1.7 mg
Sodium 272 mg
Calcium 26 mg

Ingredients

1 (3-pound) beef tenderloin roast, trimmed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh oregano, divided
1 teaspoon chopped fresh thyme
1 1/2 cups chopped sweet onion
1/2 cup chopped shallots
2 cups fat-free, less-sodium beef broth, divided
1/3 cup dry red wine
1/3 cup brandy

Preparation

1. Let tenderloin stand at room temperature 1 hour.

2. Preheat oven to 450°.

3. Rub tenderloin with salt, pepper, 2 teaspoons oregano, and thyme. Set on a rack in a roasting pan; arrange onion and shallots in bottom of pan. Pour 1 cup broth into pan. Bake at 450° for 30 minutes or until thermometer registers 125° or until desired degree of doneness. Let stand 10 minutes before slicing.

4. Place liquid from roasting pan in a large skillet over medium-high heat, scraping roasting pan to loosen browned bits. Bring to a boil; cook 5 minutes or until liquid evaporates and onions begin to brown. Stir in remaining 1 teaspoon oregano, wine, and brandy. Bring to a boil; cook 2 minutes. Stir in remaining 1 cup broth. Bring to a boil; cook 3 minutes. Serve broth mixture with beef.

Note:

David Bonom,

November 2009
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