Beef Tenderloin with Tomatoes, Shallots and Maytag Blue
Beef Tenderloin with Tomatoes, Shallots and Maytag Blue might be just the main course you are searching for. One portion of this dish contains about 48g of protein, 69g of fat, and a total of 1006 calories. This recipe serves 4. This recipe covers 39% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It is a good option if you're following a gluten free and dairy free diet. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up shallots, vegetable oil, wine, and a few other things to make it today. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert.
Instructions
Spread the tomatoes and shallots on separate rimmed baking sheets.
Add 1/2 cup of the wine, 2 tablespoons of the oil and 2 thyme sprigs to the tomatoes.
Add the remaining 1 1/2 tablespoons of olive oil and 2 thyme sprigs to the shallots. Season the tomatoes and shallots with salt and pepper, toss well and spread in even layers.
Bake for about 40 minutes, until the tomatoes and shallots are very tender. Discard the thyme.
Increase the oven temperature to 42
Season the tenderloin with salt and pepper. In a large ovenproof skillet, heat the vegetable oil until shimmering.
Add the tenderloin and cook over high heat until browned, 4 minutes. Turn the tenderloin and cook for 3 minutes.
Transfer the skillet to the oven and roast for 10 minutes. Turn the tenderloin and roast for 10 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125 for medium-rare.
Transfer the tenderloin to a carving board and let rest for 10 minutes.
Pour off the fat in the skillet.
Add the remaining 1/2 cup of wine and boil until reduced by half, scraping up the browned bits, 3 minutes.
Remove the skillet from the heat and stir in the tomatoes, shallots and their juices.
Slice the beef 1/3 inch thick and transfer to plates; spoon the tomatoes, shallots and sauce on top. Dot with the cheese and serve.