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.
Herbed Beef Tenderloin with Two-Onion Jus
Photo: Ellen Silverman; Styling: Toni Brogan
Yield: 12 servings (serving size: about 3 ounces beef and about 2 tablespoons jus)
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Amount per serving
- Calories: 208
- Fat: 9.4g
- Saturated fat: 3.7g
- Monounsaturated fat: 3.9g
- Polyunsaturated fat: 0.4g
- Protein: 24.2g
- Carbohydrate: 3.2g
- Fiber: 0.4g
- Cholesterol: 71mg
- Iron: 1.7mg
- Sodium: 272mg
- Calcium: 26mg
- 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
- 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.
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