Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Marsala wine and charred shallots impart their essence to this tenderloin's deep brown sauce, creating a depth of flavor that's rich and smoky.

Recipe by Oxmoor House May 2003


Credit: Oxmoor House

Recipe Summary

16 servings


Ingredient Checklist


Instructions Checklist
  • 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.