Herbed Beef Tenderloin with Two-Onion Jus
By jkwalls
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
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
Details
Servings 12
Preparation
Step 1
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.
You'll also love
- Espo Pasta & Bean Soup 4/5 (1 Votes)
- Pinto Bean Chili with Corn and... 4/5 (1 Votes)
- PUMPKIN THUMBPRINT COOKIES 4/5 (1 Votes)
- Sausage Dressing 4/5 (1 Votes)
- Pork Chops, Grilled with Garlic... 4/5 (1 Votes)
- Beef and Mozzarella Baked Rotini 4/5 (37 Votes)
- Beef Cheesesteak Burgers with... 4.4/5 (11 Votes)
- Auntie Ime's Fa’alifu taro... 3.9/5 (50 Votes)
Review this recipe