Beef Tenderloin With Five Onion Sauce
1 3-1/2 pound trimmed beef tenderloin
1-1/2 teaspoon Salt, divided
1 teaspoon Pepper, divided
2 tablespoon Canola oil
3 tablespoon Butter or margarine
2 large 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 400F for 45 minutes or until a
meat thermometer inserted into thickest portion registers 145F
(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 tenderloin.
Yield: 8 servings.