Roasted Beef Tenderloin with Caramelized Shallots & Red Wine

Roasted Beef Tenderloin with Caramelized Shallots & Red Wine
Photo by Scott Phillips

Ingredients

  • 1 sprig fresh rosemary, plus ½ tsp. chopped
  • 1 Tbs. extra-virgin olive oil
  • 4 Tbs. cold unsalted butter
  • 3 large shallots, halved and thinly sliced lengthwise (about 1 cup)
  • ¾ cup homemade or low-salt beef broth
  • Kosher salt and freshly ground black pepper
  • 1 2-½- to 3-lb. beef tenderloin roast (preferably the head piece), trimmed of silverskin, at room temperature
  • + 1 more ingredients
    • ¾ cup dry red wine, preferably a fruity California Cabernet Sauvignon

Position a rack in the center of the oven and heat the oven to 450°F. Brush or rub the beef with the oil and put the beef in a 9x13-inch roasting pan lined with aluminum foil. Season the beef generously with salt and pepper. Roast the beef until an instant-read thermometer registers 120°F to 125...

View full recipe at Fine Cooking

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