Beef Tenderloin with Merlot & Onion Marmalade

By HeatherS

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

Details

Servings 4
Preparation time 20mins

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.