Herbed Beef Tenderloin with Two-Onion Jus |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
1 (3-pound) beef tenderloin roast, trimmed |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon chopped fresh oregano, divided |
1 teaspoon chopped fresh thyme |
1 1/2 cups chopped sweet onion |
1/2 cup chopped shallots |
2 cups fat-free, less-sodium beef broth, divided |
1/3 cup dry red wine |
1/3 cup brandy |
Directions:
1. Let tenderloin stand at room temperature 1 hour.
2. Preheat oven to 450°.
3. 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.
4. 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.
|
|