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Beef Tenderloin with Shallots and Red-Wine Glaze

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Recipe photo courtesy of Dana Gallagher

The rosemary, shallot, and red wine-flavored stock make this tenderloin succulent and tender.

Source: Martha Stewart Living, February 1998
Servings

Ingredients

Directions

Cook's Notes

To give the meat more flavor, tie four or five rosemary sprigs to the top of the tenderloin with kitchen twine before roasting.

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113
  • NancyBV
    23 MAY, 2010
    This was unbelievably good. The meat was so tender it practically melted. The shallots were sweet and succulent. And the glaze added depth and was a perfect compliment. I served it with fresh green beans and asparagus, stuffed baked potatoes, green salad and fresh bread. This is the second MS recipe I've tried. Both have been beyond fabulous. Thank you!
    Reply
  • EmilyAdams
    28 MAR, 2008
    I made this on Valentine's day for my boyfriend, ( we had a romantic night IN) He was thuroughly impressed with my cooking skills and it was delicious. I don't cook a lot so it looked kind of daunting but I think it turned out really well!
    Reply
  • EmilyAdams
    28 MAR, 2008
    I made this on Valentine's day for my boyfriend, ( we had a romantic night IN) He was thuroughly impressed with my cooking skills and it was delicious. I don't cook a lot so it looked kind of daunting but I think it turned out really well!
    Reply
  • EmilyAdams
    28 MAR, 2008
    I made this on Valentine's day for my boyfriend, ( we had a romantic night IN) He was thuroughly impressed with my cooking skills and it was delicious. I don't cook a lot so it looked kind of daunting but I think it turned out really well!
    Reply

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