Beef Tenderloin With Red-Wine Shallot Gravy

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Beef Tenderloin With Red-Wine Shallot Gravy

Ingredients

  • 1 beef tenderloin (5-pound), trimmed
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • Oven-Roasted Shallots and Garlic  (recipe below)
  • Red-Wine Shallot Gravy  (recipe below)
  • Garnish: fresh thyme and fresh rosemary
Red-Wine Shallot Gravy
  • 2 tablespoons olive oil
  • 4 shallots, minced
  • 2 cloves garlic, minced
  • 1 cup red wine
  • 4 cups beef broth
  • 1 cup heavy whipping cream
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • ½ teaspoon ground black pepper
  • ¼ cup unsalted butter, chilled
Oven-Roasted Shallots and Garlic
  • 6 shallots, peeled and cut into quarters
  • 1 red onion, peeled and cut into eighths
  • 3 cloves elephant garlic, peeled and cut into quarters
  • 6 cloves garlic, peeled
  • ¼ cup olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Directions

  1. Preheat oven to 400 degrees. Spray a roasting pan with nonstick cooking spray. Set aside. Meanwhile, remove tenderloin from refrigerator, and let come to room temperature. Using a basting brush, brush beef with 3 tablespoons olive oil, coating all sides. Season with salt and pepper.

     

  2. Heat a large heavy-bottom skillet over medium-high heat. Add remaining 2 tablespoons olive oil. Brown beef on all sides; remove from skillet. Place beef in prepared pan. Reserve skillet for making Red-Wine Shallot Gravy.

  3. Roast until a meat thermometer inserted in the thickest part of tenderloin registers 130 degrees (medium-rare), 20 to 25 minutes. Let beef rest for at least 10 minutes before slicing. Serve with Oven-Roasted Shallots and Garlic and Red-Wine Shallot Gravy. Garnish with thyme and rosemary, if desired.

    Note: Save time by asking your butcher to trim the tenderloin for you.

Red-Wine Shallot Gravy
  1. In the same skillet that tenderloin was browned in, heat olive oil over medium heat. Add shallots and garlic, and cook until tender, approximately 5 minutes. Remove from heat, and add red wine. Return to heat, and bring mixture to a boil. Cook mixture over high heat until reduced by half, approximately 20 minutes. Whisk in broth, cream, thyme, rosemary, and pepper. Cook, stirring occasionally, until mixture thickens, approximately 10 minutes. Remove from heat and add butter, whisking until melted. Serve immediately, or store covered in the refrigerator for up to 3 days. Warm before serving.

    Yield: approximately 4½ cups

     

Oven-Roasted Shallots and Garlic
  1.  Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Set aside.

  2. In a large bowl, combine shallots, onion and garlics. Add olive oil, salt, and pepper, stirring to combine. Place mixture on prepared baking sheet.

  3. Bake until browned and tender, 20 to 25 minutes. Remove from oven, and let cool slightly. Serve immediately, or store covered in the refrigerator for up to 3 days.

    Yield: approximately 6 servings

Recipe courtesy of

Taste of the South

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