Beef Tenderloin with Shallot Sauce

By gnoll

From 'Christmas with Southern Living 2005'
This might be our new traditional Christmas dinner! Loved It!

Ingredients

• 1 lb shallots, peeled and halved lengthwise
• 2 Tbls olive oil
• 3/4 tsp salt
• 1/2 tsp peper
• 1 Tbls salt
• 1 1/2 tsp onion powder (I used dried onion flakes bc I couldn't find my onion powder)
• 1 1/2 tsp chopped fresh thyme or 1/2 tsp dried
• 1 (8 lb) beef tenderloin, should yield about 6lbs trimmed
• 1/4 c olive oil
• 3 c beef broth
• 1 cup dry marsala wine (I used a red wine- legaris ribera del duero 2006 from sam's, it was great)
• 2 Tbls all purpose flour
• 3 Tbls water
• 3 Tbls butter
• 1/4 tsp pepper
• Garnish: fresh thyme

Details

Servings 16
Preparation time 25mins
Cooking time 82mins

Preparation

Step 1

Toss shallots and 2 Tbls oil in a bowl, stir in 3/4 tsp salt and 1/2 tsp pepper. Set aside.
Stir together 1 Tbls salt and next 4 ingredinets. Rub tenderloin with 1/4 c olive oil; sprinkle seasonings over top and sides of tenderloin, pressing gently with fingers. Place tenderloin in a large lightly greased roasting pan; arrange shallots around tenderloin.
Bake, uncovered at 500 degrees for 25 minutes. Reduce oven temp to 375, and bake 15 to 20 min or until a meat thermometer inserted into thickest part of tenderloin reaches 145 (med-rare) or 160 (medium). Meanwhile, stir together beef broth and marsala in a large skillet. Bring to a boil; boil 8 min or until liquid is reduced to 2 cups.
Remove tenderloin to a serving platter, and cover with aluminum foil; reserve shallots and drippings in pan. Add broth reduction to pan, and place over medium heat on cooktop, stirring to loosen particles from bottom of pan.
Whisk together flour and water until smooth; stir into sauce in roasting pan. Cook over medium heat 3 minutes, or until sauce is slightly thickened, stirring constantly. Add butter, stirring just until melted. Stir in 1/4 tsp pepper. Thinly slice tenderloin, and serve with sauce. Garnish if desired.