BEEF TENDERLOIN WITH FIVE ONION SAUCE

By gaster16

Ingredients

• One 3-1/2 lb. trimmed beef tenderloin
• 1-1/2 teaspoons salt divided
• 1 teaspoon pepper divided
• 2 tablespoons canola oil
• 3 tablespoons butter or margarine
• 2 large yellow onions sliced and separated into rings
• 2 large purple onions sliced and separated into rings
• 2 bunches green onions chopped
• 12 shallots chopped
• 5 garlic cloves minced
• 1/2 cup cognac
• 1/2 cup beef broth

Preparation

Step 1

Sprinkle tenderloin with 1/2 teaspoon salt and 1/2 teaspoon pepper. Secure with string at 1” intervals. Brown tenderloin on all sides in hot oil in a heavy roasting pan or dutch oven. Remove tenderloin reserving drippings in pan. Add butter to drippings, and cook over medium high heat until melted. Add yellow and purple onions and saute 5 minutes. Add green onions, shallots, and garlic and saute 10 minutes. Stir in cognac and broth, cook over high heat, stirring constantly until liquid evaporates (about 5 minutes). Place tenderloin on top. Bake covered at 400 degrees for 45 minutes or until done. Remove tenderloin from roasting pan, reserving onion mixture in pan, cover tenderloin loosely, and let stand at room temperature 10 minutes. Cook onion mixture over medium heat, stirring constantly, 3-5 minutes or until liquid evaporates. Stir in remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Serve with sliced tenderloin.