Beef Tenderloin with Shallots and Red Wine Glaze

I made this for our belated Christmas dinner on the 26th as things just did not work out on Christmas Day. This recipe is extremely simple and yielded a perfectly cooked tenderloin, medium rare just the way we love it, and a lovely little pan sauce....we had this with roasted asparagus and Tyler Florence's Potato Gratin...
This would make a lovely New Years Eve dinner as well.

The beef looked nothing like this when I brought it home from BJ's. I butchered it myself....getting rid of all the fat and silver skin. I cut four nice sized steaks from the butt end(large end) and put them in the freezer. I tied up the roast and tucked the thin end under so that the roast was mostly the same thickness throughout. I would definitely make this recipe again.

I did cover it with foil while it was resting to keep it warm. That is not mentioned in the recipe. I also had more than 2 1/4 pounds of beef...but the recipe worked well anyway. You can increase the amount of liquid used for the sauce accordingly. An accurate instant read thermometer is essential when roasting an expensive piece of meat like this.


Beef Tenderloin with Shallots and Red Wine Glaze
Serves 4
Martha Stewart

* 2 1/4 pounds beef tenderloin, trimmed and tied
* 8 sprigs fresh rosemary
* 16 shallots, trimmed and peeled
* 2 tablespoons olive oil
* Salt and freshly ground black pepper
* 1/2 cup dry red wine
* 1/2 cup homemade or canned low-sodium chicken stock or water

Directions

1. Let tenderloin come to room temperature, about 45 minutes. Preheat oven to 425 degrees with rack in center. Arrange 7 rosemary sprigs in a medium roasting pan; place tenderloin on top. Arrange shallots around tenderloin. Rub meat and shallots with oil; sprinkle with salt and pepper.
2. Roast 25 minutes. Turn shallots for even browning; if roast is dry, baste with more oil or pan juices. Cook until shallots are golden, 10 to 15 minutes more; transfer to a small bowl; reserve. Meat should register 120 degrees with instant-read thermometer; timing will vary with thickness of meat. Transfer beef to a medium platter. Let sit 20 minutes at room temperature before carving.
3. Meanwhile, chop remaining rosemary into small pieces. Place roasting pan over high heat. Add wine and stock. Cook, scraping bottom of pan to collect any cooked-on bits, until liquid has reduced by half, 6 to 8 minutes. Pass through strainer. Serve beef with gravy and reserved shallots.