Beef Tenderloin With Five Onion Sauce
 
1-3-1/2 lb.  trimmed beef tenderloin
1-1/2 tsp  salt, divided
1 tsp  pepper, divided
2 Tbsp  canola oil
3 Tbsp  butter or margarine
2 large  yellow onions, sliced and separated into rings
2 large  purple onions, sliced and separated into rings
2 bunch  green onions,chopped
12   shallots, chopped
5   garlic cloves, minced
1/2 cup  cognac
1/2 cup  beef broth
 
sprinkle tenderloin with 1/2 teaspoon salt and 1/2 teaspoon pepper. secure 
with string at 1 inch intervals. brown tenderloin on all sides in hot oil 
in a heavy roasting pan or ovenproof 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 f for 45 minutes or until a meat thermometer 
inserted into thickest portion registers 145 degrees f (medium-rare). 
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 to 5 minutes or 
until liquid evaporates. stir in remaining 1 teaspoon salt and remaining 
1/2 teaspoon pepper. serve with sliced tenderloin. 
 
 
-- 
(ID: 3276) Mirror: rec.food.recipes: Mon, Mar 7, 2005


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