Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
David Bonom
Recipe by Cooking Light November 2009


Credit: Ellen Silverman; Styling: Toni Brogan

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

208 calories; fat 9.4g; saturated fat 3.7g; mono fat 3.9g; poly fat 0.4g; protein 24.2g; carbohydrates 3.2g; fiber 0.4g; cholesterol 71mg; iron 1.7mg; sodium 272mg; calcium 26mg.