Beef Tenderloin With Shallot Sauce

Description

Source: Christmas With Southern Living 2003 - Southern Living

Marsala wine and charred shallots impart their essence to this tenderloin's deep brown sauce, creating a depth of flavor that's rich and smoky.

Ingredients

• 1 pound shallots, peeled and halved lengthwise
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon salt
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons pepper
• 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
• 1 (6-pound) beef tenderloin, trimmed
• 1/4 cup olive oil
• 3 cups beef broth
• 1 cup dry Marsala wine
• 2 tablespoons all-purpose flour
• 3 tablespoons water
• 3 tablespoons butter or margarine
• 1/4 teaspoon pepper
• Garnish: fresh thyme

Directions

1. Toss shallots and 2 tablespoons oil in a bowl; stir in 3/4 teaspoon salt and 1/2 teaspoon pepper.
2. Set aside.
3. Stir together 1 tablespoon salt and next 4 ingredients.
4. Rub tenderloin with 1/4 cup olive oil; sprinkle seasonings over top and sides of tenderloin, pressing gently with fingers.
5. Place tenderloin in a large greased roasting pan; arrange shallots around tenderloin.
6. Bake, uncovered, at 500° for 25 minutes.
7. Reduce oven temperature to 375° and bake 15 to 20 minutes or until meat thermometer inserted to thickest part of roast registers 145° (medium-rare) or 160° (medium).
8. Meanwhile, stir together beef broth and Marsala in a large skillet.
9. Bring to a boil; boil 6 to 8 minutes or until liquid is reduced to 2 cups.
10. Remove tenderloin to a serving platter and cover with aluminum foil; reserve shallots and drippings in a pan.
11. Add broth reduction in a pan, and place over medium heat on cooktop, stirring to loosen particles from bottom of pan.
12. Whisk together flour and water until smooth; stir into sauce in roasting pan.
13. Cook over medium heat, stirring constantly, until slightly thickened.
14. Add butter, stirring just until melted.
15. Stir in 1/4 teaspoon pepper.
16. Thinly slice roast, and serve with sauce.
17. Garnish, if desired

Yield: 16 servings