Beef Tenderloin with Shallot Sauce

Name: Beef Tenderloin with Shallot Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 710 milliliters beef broth; 3 kilograms beef tenderloin, trimmed; 3 Tbsps butter or margarine; 2 Tbsps all-purpose flour; 2 teaspoons garlic powder; 237 milliliters dry Marsala wine; 59 milliliters olive oil; 2 Tbsps olive oil; 2 teaspoons onion powder; 0 teaspoons pepper; 1 teaspoons pepper; 2 teaspoons pepper; 1 teaspoons salt; 1 Tbsp salt; 454 grams shallots, peeled and halved lengthwise; 16 servings Garnish: fresh thyme; 3 Tbsps water; 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme

Beef Tenderloin with Shallot Sauce might be just the hor d'oeuvre you are searching for. This recipe makes 16 servings with 585 calories, 32g of protein, and 45g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of beef broth, onion powder, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Toss shallots and 2 tablespoons oil in a bowl; stir in 3/4 teaspoon salt and 1/2 teaspoon pepper. Set aside.

Ingredients you will need

Shallot

Pepper

Salt

Cooking Oil

Equipment you will use

Bowl

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.

Ingredients you will need

Dry Seasoning Rub

Olive Oil

Salt

Place tenderloin in a large greased roasting pan; arrange shallots around tenderloin.

Ingredients you will need

Shallot

Equipment you will use

Roasting Pan

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).

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

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.

Ingredients you will need

Beef Broth

Marsala

Equipment you will use

Frying Pan

Remove tenderloin to a serving platter and cover with aluminum foil; reserve shallots and drippings in pan.

Ingredients you will need

Shallot

Equipment you will use

Aluminum Foil

Frying Pan

Add broth reduction to pan, and place over medium heat on cooktop, stirring to loosen particles from bottom of pan.

Ingredients you will need

Reduction

Broth

Equipment you will use

Frying Pan

Whisk together flour and water until smooth; stir into sauce in roasting pan. Cook over medium heat, stirring constantly, until slightly thickened.

Ingredients you will need

All Purpose Flour

Sauce

Water

Equipment you will use

Roasting Pan

Whisk

Add butter, stirring just until melted. Stir in 1/4 teaspoon pepper. Thinly slice roast, and serve with sauce.

Ingredients you will need

Butter

Pepper

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.

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Wine