Beef Tenderloin
SERVES 16
- 2 tablespoons olive oil
- 1 pound shallots, peeled then halved lengthwise
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons chopped fresh thyme
- 1 tablespoon salt
- 1 ½ teaspoons freshly ground black pepper
- 1 (6 pound) beef tenderloin, trimmed
- ¼ cup olive oil
- 1 cup dry Marsala wine
- 3 cups beef broth
- 3 tablespoons water
- 2 tablespoons all-purpose flour
- 3 tablespoons butter
- ¼ teaspoon freshly ground black pepper
- Fresh thyme, for garnish
- Preheat oven to 500 degrees F.
- In a small bowl, combine olive oil, shallots, ¾ teaspoon salt and ½ teaspoon black pepper; set aside. In a separate bowl, combine garlic powder, onion powder, thyme, 1 tablespoon salt and 1 ½ teaspoons black pepper.
- Rub tenderloin with ¼ cup olive oil then gently rub in seasoning mixture, evenly coating the top and sides of tenderloin. Set tenderloin in a large oiled roasting pan. Arrange shallot mixture around tenderloin. Bake, uncovered, for 25 minutes. Reduce heat to 375 degrees F and bake for about 20 minutes more or until a meat thermometer inserted into the thickest part of the roast registers 145 degrees F (for medium-rare) or 160 degrees F (for medium).
- While tenderloin is in the oven, add Marsala and beef broth to a large skillet; bring to a boil, cooking for about 8 minutes or until liquid is reduced to 2 cups.
- Remove tenderloin to a serving platter and tent with aluminum foil.
- Set the roasting pan with shallots and drippings on the stovetop over medium heat. Add broth reduction to pan, stirring to loosen bits from bottom of pan.
- In a bowl, whisk together water and flour until smooth; slowly stir into sauce in roasting pan. Cook over medium heat, constantly stirring, until just thickened. Add butter, stirring until melted. Stir in ¼ teaspoon black pepper.
- Thinly slice roast, garnish with fresh thyme then serve with sauce.
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