Beef Tenderloin with Merlot & Onion Marmalade

Beef Tenderloin with Merlot & Onion Marmalade
Beef Tenderloin with Merlot & Onion Marmalade

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    6-oz beef tenderloins, cut into medallions

  • 1/2

    tsp salt

  • 1

    tsp black pepper

  • 4

    tbsp chopped fresh rosemary

  • 2

    tbsp olive oil

  • 2

    medium red onions, chopped

  • 2

    cloves garlic, chopped

  • 1/2

    cup cranberry jelly or jam

  • 1/2

    cup dry red wine (Merlot, preferably Chilean)

  • 1/2

    cup chopped fresh parsley, for garnish

Directions

Preheat oven to 300°F. Coat beef evenly with salt, black pepper and 1 tbsp of the rosemary. In a large nonstick saute pan, heat oil; sear tenderloin about 2 minutes on each side. Remove and keep warm. Saute onion and garlic in oil for about 2 minutes. Add the remaining 3 tbsp rosemary, cranberry jelly and wine; cook for about 10 minutes, or until liquid is reduced by half. Add tenderloin and cover. Allow beef to simmer in onion marmalade for at least another 4 minutes, turning once. When beef is cooked to desired doneness, slice and place marmalade on top. Garnish with parsley. Substitution: If you can't find Merlot, use a good dry red wine.

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