Beef: Herb and Spice Roasted Tenderloin with Red Wine Shallot Sauce

By fsilver4

I made this for my husband on our 15th Anniversary one year. We both loved it. It is absolutely delicious. If you love to cook, you will love creating this dish. You will need to set aside a couple of hours to marinate this dish.

Ingredients

• Marinade:
• 2 tablespoons rosemary leaves
• 2 tablespoons thyme leaves
• 4 large garlic cloves, peeled
• 2 bay leaves
• 1 large shallot, peeled and quartered
• 1 tablespoon grated orange peel
• 1 tablespoon salt
• 1 teaspoon pepper
• 1/2 teaspoon nutmeg
• 1/4 teaspoon clove
• 2 tablespoons olive oil
• 2 (2 pound each beef tenderloin pieces, trimmed)
• 1/2 stick room temperature butter
• Sauce:
• 2 tablespoons olive oil
• 2 1/2 cups sliced shallots (about 12 ounces)
• 2 tablespoons minced garlic
• 1 teaspoon sugar
• 1 tablespoon flour
• 1 tablespoon minced thyme
• 2 teaspoons minced fresh rosemary
• 1 bay leaf
• 1 teaspoon grated orange peel
• pinch of nutmeg
• pinch of cloves
• 3 1/4 cups dry red wine
• 1/4 cups brandy

Details

Servings 8

Preparation

Step 1

Marinade:

Grind all the ingredients except the olive oil in processor> With machine running, add olive oil and blend well. Spread mixture over all sides of beef. Place beef in wrapped plastic wrap and refrigerate for 6 hours.

Sauce:

Heat oil in saucepan over medium low heat. Add shallots and garlic, saute until tender about 10 minutes. Stir in sugar, saute until shallots are golden, about 15 minutes more. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Reduce the sauce to 1 3/4 cups, about 20 to 30 minutes. Discard bay leaf. (Can be made 2 days ahead.)

Preheat oven to 400* Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef is 125* for rare, 130 for medium rare...this will take about 35 minutes. Let rest for 10 minutes.

Transfer beef to cutting board. Pour any accumulated juices from roasts into sauce. Bring sauce to boil. Remove from heat; whisk in butter. Season with salt and pepper. Slice beef. Serve with sauce.