Recipe(tried): Beef Tenderloin with Five Onion Sauce (Southern Living magazine)

BEEF TENDERLOIN WITH FIVE ONION SAUCE

1 (3 1/2 lb) trimmed beef tenderloin
1 1/2 teaspoon salt, divided use
1 teaspoon ground black pepper, divided use
2 tablespoon oil
3 tablespoon butter or margarine
2 large yellow onions, sliced, separated into rings
2 large purple onions, sliced, separated into rings
2 bunches green onions, chopped
12 shallots, chopped
5 garlic cloves, minced
1/2 cup cognac
1/2 cup beef broth

Sprinkle tenderloin with 1/2 teaspoon salt and 1/2 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 medium-high 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 400 degrees F for 45 minutes or until a meat thermometer inserted into thickest portion registers 145 degrees F (medium-rare). 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 1/2 teaspoon pepper.

Serve Onion Sauce with sliced tenderloin.

Makes 8 servings
Source: Southern Living magazine, November, 1998