BEEF TENDERLOIN WITH CARAMELIZED ONIONS & RED WINE SAUCE

Beef Tenderloin With Caramelized Onions & Red Wine Sauce image

Provided by Cooking Creation

Categories Meat

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 -3 lbs beef tenderloin, room temperature
1 tablespoon olive oil
1 teaspoon garlic powder
kosher salt
pepper
1/4 cup butter
1 cup onion, julienne cut
1/2 teaspoon sugar
1 cup red wine
1 cup beef broth
1 teaspoon dried rosemary

Steps:

Preheat the oven to 450 degrees.
Brush the beef with olive oil. Sprinkle garlic powder evenly and generously season salt and pepper. Set the beef on a rack placed on top of a foil-lined baking sheet.
Roast the beef until a thermometer reads 120 degrees for rare, about 25 minutes; 130 degrees for medium-rare, about 30 minutes; 140 degrees for medium, about 40 minutes. Wrap the beef in the foil and allow it to rest for 15 minutes (the temperature will rise as the beef rests).
Meanwhile, make the sauce. Melt 2 tbsp of the butter in a large skillet over medium heat. Add the onions and sugar. Cook and stir occasionally until brown, at least 10 minutes (I caramelized mine for 40 minutes). Add the wine and broth to the skillet, scraping up any browned bits. Bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 c, about 10 minutes. Reduce the heat to a simmer and add the rosemary. Stir in the remaining 2 tbsp butter.
Unwrap the tenderloin and set it on a carving board. Pour all of the accumulated juices from the tenderloin into the sauce. Season the sauce with salt and pepper, to taste.
Slice the meat and serve it with the sauce.
Enjoy!

Nutrition Facts : Calories 767.5, Fat 56.3, SaturatedFat 24.5, Cholesterol 223.3, Sodium 442.5, Carbohydrate 6.6, Fiber 0.9, Sugar 2.6, Protein 45.9