Beef Tenderloin with 5 Onion Sauce
3 1/2 lb trimmed beef tenderloin
1 1/2 ts Salt, divided
1 t Pepper, divided
2 tb Canola oil
3 tb Butter or margarine
2 lg Yellow onions, sliced and separated into rings
2 lg Purple onions, sliced and separated into rings
2 Bunches green onions, chopped
12 Shallots, chopped
5 Garlic cloves, minced
1/2 c Cognac
1/2 c 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 400¼F for 45 minutes or until a meat thermometer
inserted into thickest portion registers 145¼F (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
Yield: 8 servings.