Difficutly: very easy
Time: 5 Min
Portion: 12 servings
Ingredients:
1 (3 lb) beef tenderloin roast, trimmed
3/4 tsp salt
1/4 tsp black pepper
1 tbs chopped fresh oregano, divided
1 tsp chopped fresh thyme
1 1/2 cups chopped sweet onion
1/2cup chopped shallots
2 cups fat free, less sodium beef broth, divided
1/3 cup dry red wine
1/3 cup brady
Directions:
Let tenderloin stand at room temperature 1 hour, preheat oven to 450 degrees. Rub tenderloin with salt, pepper, 2 tsp oregano and thyme. Set on a rack in a roasting pan; arrange onion and shallots in bottom of pan. Pour 1 cup broth into pan. Bake at 450 for 30 minutes or until thermometer registers 125 degrees. Let stand 10 minutes before slicing.
Place liquid from roasting pan in large skillet over medium-high heat, scraping brown bits. Bring to a boil, cook 5 mins or until liquid evaporates and onions begin to brown. Stir in remaining 1 tsp oregano, wine, and brandy. Bring to a boil,cook 2 minutes. Stir in remaining 1 cup broth. Bring to a boil; cook 3 minutes. Serve broth mixture with beef.