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Ingredientes
- 1 x 3 1/2 lb trimmed beef tenderloin
- 1 1/2 tsp Salt, divided
- 1 tsp Pepper, divided
- 2 Tbsp. Canola oil
- 3 Tbsp. Butter or possibly margarine
- 2 lrg Yellow onions, sliced and separated into rings
- 2 lrg Purple onions, sliced and separated into rings
- 2 bn green onions,minced
- 12 x Shallots, minced
- 5 x Garlic cloves, chopped
- 1/2 c. Cognac
- 1/2 c. Beef broth
Direcciones
- Sprinkle tenderloin with 1/2 tsp. salt and 1/2 tsp. pepper. Secure with string at 1 inch intervals. Brown tenderloin on all sides in warm oil in a heavy roasting pan or possibly ovenproof Dutch oven. Remove tenderloin, reserving drippings in pan.
- Add in butter to drippings, and cook over medium-high heat till melted. Add in yellow and purple onions, and saute/fry 5 min. Add in green onions, shallots, and garlic, and saute/fry 10 min. Stir in cognac and broth; cook over high heat, stirring constantly, till liquid evaporates (about 5 min). Place tenderloin on top.
- Bake, covered, at 400F for 45 min or possibly till a meat thermometer inserted into thickest portion registers 145F (medium-rare). Remove tenderloin from roasting pan, reserving onion mix in pan; cover tenderloin loosely, and let stand at room temperature 10 min.
- Cook onion mix over medium heat, stirring constantly, 3 to 5 min or possibly till liquid evaporates. Stir in remaining 1 tsp. salt and remaining 1/2 tsp. pepper. Serve with sliced tenderloin.
- Yield: 8 servings. PrepTime: 15 mins.,Bake 1 hr.,15 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 8 servings | |
| Calories 556 | |
| Calories from Fat 263 | 47% |
| Total Fat 29.38g | 37% |
| Saturated Fat 11.35g | 45% |
| Trans Fat 0.01g | |
| Cholesterol 173mg | 58% |
| Sodium 632mg | 26% |
| Potassium 828mg | 24% |
| Total Carbs 7.98g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.57g | 2% |
| Protein 54.5g | 87% |
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