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Beef Tenderloin with Madeira Sauce
- Description: This recipe is from Great Host nominee Karla Benton.
- Related Story: When she serves a feast, it’s no ordinary event
- Makes: 10 to 12 servings
Ingredients:
1 beef tenderloin, trimmed and tied (about 6 pounds before trimming)
4 tablespoons extra-virgin olive oil (divided)
Kosher salt and freshly ground pepper
2 ½ pounds large Vidalia or other sweet onion (about 5 large), cut into ¼-inch slices
¼ cup water
2 sprigs fresh thyme
1 tablespoon balsamic vinegar
Madeira sauce (see recipe)
For Madeira sauce:
2 ½ cups canned beef broth
1 ¾ cups Madeira wine
1 ¼ cups dry red wine
4 large sprigs fresh thyme
4 large sprigs fresh parsley
3 large sprigs fresh rosemary
1 bay leaf
2 tablespoons butter, room temperature
2 tablespoons flour
Salt and pepper to taste
Preparation:
Place meat on a platter. Brush or rub 2 tablespoons of the oil on all sides. Season generously with salt and pepper, pressing it firmly in with your fingertips. At this point the roast can be covered and refrigerated up to 24 hours. Remove from refrigerator about 1 hour before roasting.
When ready to prepare: In large skillet over low heat, warm remaining 2 tablespoons oil. Add onions and stir to coat with oil. Add salt and pepper to taste. Cook 2 to 3 minutes, then add water, thyme and vinegar. Cover and cook over low heat, stirring occasionally, until onions are very soft but not browned, about 15 minutes. Uncover and, if any liquid remains in the bottom of the pan, increase heat to medium-high and cook just until liquid evaporates. Do not let onions color. Remove from heat and discard thyme.
Position oven rack in upper third of the oven and preheat to 425 degrees.
Arrange onions down the center of a shallow roasting pan just large enough to hold the tenderloin. (If you have a larger roast, set onions on a diagonal in the pan to form a platform for the roast.) Set meat over onions.
Roast in preheated oven until thermometer inserted into the thickest part reads 125 degrees for medium-rare, about 45 minutes. Cook longer if needed for desired doneness. Roast will vary somewhat in doneness depending on the thickness of its sections.
When done, remove pan from oven and transfer meat to a platter and tent with foil. Let rest 10 to 15 minutes.
While meat rests, make sauce.
To serve: Cut meat into slices. Place onions on a warmed serving platter and arrange sliced meat over the top. Spoon a little of the Madeira sauce over the meat. Pass remaining sauce at the table.
Madeira sauce:
In a medium saucepan, combine all ingredients except butter, flour, salt and pepper. Boil until mixture is reduced to about 2 cups; this will take about 25 minutes. Remove from heat. Discard herbs.
In a small bowl, mix butter and flour until well blended. (Sauce can be made ahead to this point.)
A few minutes before serving, whisk butter and flour mixture into simmering sauce. Simmer until smooth and slightly thickened, about 2 minutes. Add salt and pepper.
