Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 179.92 Kcal (753 kJ) | ||
| Calories from fat | 85.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.46g | 15% | |
|---|---|---|---|
| Cholesterol | 32.12mg | 11% | |
| Sodium | 253.07mg | 11% | |
| Potassium | 309.02mg | 7% | |
| Total Carbs | 4.71g | 2% | |
| Sugars | 2.89g | 12% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 13.6g | 27% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 2.1mg | 12% | |
| Calcium | 46.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 140.86 Kcal (590 kJ) | ||
| Calories from fat | 66.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.41g | 15% | |
|---|---|---|---|
| Cholesterol | 25.15mg | 11% | |
| Sodium | 198.12mg | 11% | |
| Potassium | 241.92mg | 7% | |
| Total Carbs | 3.69g | 2% | |
| Sugars | 2.26g | 12% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 10.64g | 27% | |
| Vitamin C | 2mg | 4% | |
| Iron | 1.7mg | 12% | |
| Calcium | 36.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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