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.
10th Anniversary Cookbook; Martha Stewart Living Cookbook, 2000
- 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
- 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.
- 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.
- 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.
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