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)
Recipe from Cooking Light

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Nutritional Information

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

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. 1. Let tenderloin stand at room temperature 1 hour.
  2. 2. Preheat oven to 450°.
  3. 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. 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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