12 servings (serving size: about 3 ounces beef and about 2 tablespoons jus)
Photo: Ellen Silverman; Styling: Toni Brogan
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
How to Make It
Let tenderloin stand at room temperature 1 hour.
Preheat oven to 450°.
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.
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.
Made this for Christmas 2011, everyone raved how tender the meat was. I purchased a whole beef tenderloin in BJ's, it is much cheaper this way but you do have to trim it. I looked it up on youtube and just followed the instructions. I had a 6 lb. roast so the cooking time was about 1 hr. Keep a watch on the temperature you don't want to overcook the meat.