Rating: 3.35 stars
113 Ratings
  • 5 star values: 17
  • 4 star values: 31
  • 3 star values: 45
  • 2 star values: 15
  • 1 star values: 5

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

Martha Stewart Living, February 1998

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Credit: Dana Gallagher

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Let tenderloin come to room temperature, about 45 minutes. Heat 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.

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  • 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.

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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Reviews (5)

113 Ratings
  • 5 star values: 17
  • 4 star values: 31
  • 3 star values: 45
  • 2 star values: 15
  • 1 star values: 5
Rating: 5 stars
12/13/2018
One of the best things I've ever made! We made it last year for Christmas dinner and we decided to go for it again this year and to make it a new tradition! So very yummy. I did tie rosemary to the top like the notes suggested, they burned a little but the favor was amazing!
Rating: Unrated
05/23/2010
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!
Rating: Unrated
03/28/2008
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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Rating: Unrated
03/28/2008
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!
Rating: Unrated
03/28/2008
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!