Recipe - Beef Tenderloin With Five Onion Sauce

1 3 One half pound trimmed beef
tenderloin
1 One half teaspoon Salt, divided
1 teaspoon Pepper, divided
2 tablespoon Canola oil
3 tablespoon Butter or margarine
2 lg Yellow onions, cut or sliced up and
separated into rings
2 lg Purple onions, cut or sliced up and
separated into rings
2 Bunches green onions,chopped
12 Shallots, chopped
5 Garlic cloves, minced
One half cup Cognac
One half cup Beef broth

Sprinkle tenderloin with One half teaspoon salt and One half 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 mediumhigh 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 (mediumrare). 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
One half teaspoon pepper. Serve with cut or sliced up tenderloin. Yield: 8 servings. Prep
Time: 15 mins.,Bake 1 hr.,15 min. Typed in MMFormat by cjhartlin@msn.com
Source: Southern Living Nov.98

Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Nov 18, 1998