Beef Tenderloin With Caramelized Onions & Red Wine Sauce

Name: Beef Tenderloin With Caramelized Onions & Red Wine Sauce
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 907.18-1360.77 g beef tenderloin, room temperature; 14.79 ml olive oil; 4.92 ml garlic powder; kosher salt; pepper; 59.14 ml butter; 236.59 ml onion, julienne cut; 2.46 ml sugar; 236.59 ml red wine; 236.59 ml beef broth; 4.92 ml dried rosemary

Submitted by Cooking Creation

"If you really want to impress your dinner guests for the holidays or any special occasion, I highly recommend this recipe. The meat is extremely tender and flavorful and the sauce is out of this world. Note: It is very important to allow the meat to come to room temperature before cooking. It is also important that you allow it to rest for 15 minutes after it has cooked. This allows the juices to redistribute throughout."

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photo by Cooking Creation

Ready In:: 1hr 5mins
Ingredients:: 11
Serves:: 4

ingredients

907.18-1360.77 g beef tenderloin, room temperature
14.79 ml olive oil
4.92 ml garlic powder
kosher salt
pepper
Red wine sauce
59.14 ml butter
236.59 ml onion, julienne cut
2.46 ml sugar
236.59 ml red wine
236.59 ml beef broth
4.92 ml dried rosemary

directions

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!