Beef Tenderloin with Shallot Sauce

By JeffK

Great with roasted brussels sprouts.

Ingredients

• 1 pound shallots, peeled and halved lengthwise
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon salt
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons pepper
• 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon diced thyme or 1/2 teaspoon dried
• thyme
• 1 (8 lb) beef tenderloin, trimmed (see note)
• 1/4 cup olive oil
• 3 cups beef broth
• 1 cup dry Marsala wine
• 2 tablespoons all-purpose flour
• 3 tablespoons water
• 3 tablespoons butter or margarine
• 1/4 teaspoon pepper
• Garnish: fresh thyme
• Note: Find beef tenderloin sealed in plastic in the meat section of your supermarket. Once you trim the tenderloin you should yield about 6 pounds of meat. To save time, ask your butcher to trim it for you.

Preparation

Step 1

Toss shallots and 2 tablespoons oil in a bowl, stir in 3/4 teaspoon salt and 1/2 teaspoon pepper. Set aside.

Stir together 1 tablespoon salt and next 4 ingredients.

Rub tenderloin with 1/4 cup 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 temperature to 375 degrees, and bake 15 to 20 minutes or until a meat thermometer inserted into thickest part of tenderloin registers 145 degrees (medium rare) or 160 degrees (medium).

Meanwhile, stir together beef broth and Marsala in a large skillet. Bring to boil; boil 8 minutes 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 teaspoon pepper.

Thinly slice tenderloin, and serve with sauce. Garnish, if desired.

Yield: 16 servings.