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Beef Tenderloin with Shallots and Red-Wine Glaze

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

  • Servings: 4
Beef Tenderloin with Shallots and Red-Wine Glaze

Photography: Dana Gallagher

Source: 10th Anniversary Cookbook; Martha Stewart Living Cookbook, 2000

Ingredients

  • 2 1/4 pounds beef tenderloin, trimmed and tied
  • 8 sprigs fresh rosemary
  • 16 shallots, trimmed and peeled
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1/2 cup dry red wine
  • 1/2 cup homemade or canned low-sodium chicken stock or water

Directions

  1. Let tenderloin come to room temperature, about 45 minutes. Preheat oven to 425 degrees with rack in center. Arrange 7 rosemary sprigs in a medium roasting pan; place tenderloin on top. Arrange shallots around tenderloin. Rub meat and shallots with oil; sprinkle with salt and pepper.

  2. Roast 25 minutes. Turn shallots for even browning; if roast is dry, baste with more oil or pan juices. Cook until shallots are golden, 10 to 15 minutes more; transfer to a small bowl; reserve. Meat should register 120 degrees with instant-read thermometer; timing will vary with thickness of meat. Transfer beef to a medium platter. Let sit 20 minutes at room temperature before carving.

  3. Meanwhile, chop remaining rosemary into small pieces. Place roasting pan over high heat. Add wine and stock. Cook, scraping bottom of pan to collect any cooked-on bits, until liquid has reduced by half, 6 to 8 minutes. Pass through strainer. Serve beef with gravy and reserved shallots.

Reviews (4)

  • 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!

  • 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!

  • 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!

  • 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!

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