Email to Buny      

Herb Crusted Beef Tenderloin w/ Red Onion Marmalade

Source of Recipe

SheHuffer


List of Ingredients

2 pounds center cut beef tenderloin, trimmed
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh thyme leaves
2 teaspoons minced garlic
1 tablespoon freshly ground black pepper
1 cup Red Onion Marmalade, recipe follows
1/4 cup beef stock

Special equipment: an ovenproof skillet and butcher's string


Recipe

1. Preheat the oven to 400 degrees F.

2. Rub beef with beef stock. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with fresh ground pepper.

3. Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.

------------------------
Red Onion Marmalade:

2 tablespoons beef stock
1 1/2 pounds red onion, thinly sliced
1/4 cup plus 2 tablespoons Splenda
1/2 cup ruby port
1/2 cup red wine vinegar
1 1/2 teaspoons chopped fresh thyme

1. In a medium pot heat the beef stock over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the Splenda, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container
Yield: 2 cups