- 4
- 20 mins
0/5
(0 Votes)
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
Preparation
Step 1
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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