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Gallery Beef Tenderloin with Shallots and Red-Wine Glaze Credit: Dana Gallagher Recipe Summary Servings: 4

Ingredients Ingredient Checklist 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

Cook’s Notes To give the meat more flavor, tie four or five rosemary sprigs to the top of the tenderloin with kitchen twine before roasting.

Gallery Beef Tenderloin with Shallots and Red-Wine Glaze Credit: Dana Gallagher

Recipe Summary Servings: 4

Beef Tenderloin with Shallots and Red-Wine Glaze      Credit: Dana Gallagher

Beef Tenderloin with Shallots and Red-Wine Glaze

Credit: Dana Gallagher

Beef Tenderloin with Shallots and Red-Wine Glaze

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 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

Let tenderloin come to room temperature, about 45 minutes. Heat 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.

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.

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.

Cook’s Notes To give the meat more flavor, tie four or five rosemary sprigs to the top of the tenderloin with kitchen twine before roasting.

Cook’s Notes

To give the meat more flavor, tie four or five rosemary sprigs to the top of the tenderloin with kitchen twine before roasting.

Reviews (5)

 Add Rating & Review     113 Ratings   5 star values:        17    4 star values:        31    3 star values:        45    2 star values:        15    1 star values:        5

Reviews (5)

Add Rating & Review     113 Ratings   5 star values:        17    4 star values:        31    3 star values:        45    2 star values:        15    1 star values:        5

Add Rating & Review

113 Ratings 5 star values: 17 4 star values: 31 3 star values: 45 2 star values: 15 1 star values: 5

113 Ratings 5 star values: 17 4 star values: 31 3 star values: 45 2 star values: 15 1 star values: 5

113 Ratings 5 star values: 17 4 star values: 31 3 star values: 45 2 star values: 15 1 star values: 5

  • 5 star values: 17 4 star values: 31 3 star values: 45 2 star values: 15 1 star values: 5

    Martha Stewart Member     Rating: 5 stars       12/13/2018   One of the best things I've ever made! We made it last year for Christmas dinner and we decided to go for it again this year and to make it a new tradition! So very yummy. I did tie rosemary to the top like the notes suggested, they burned a little but the favor was amazing!  

Martha Stewart Member     Rating: Unrated       05/23/2010   This was unbelievably good. The meat was so tender it practically melted. The shallots were sweet and succulent. And the glaze added depth and was a perfect compliment. I served it with fresh green beans and asparagus, stuffed baked potatoes, green salad and fresh bread. This is the second MS recipe I've tried. Both have been beyond fabulous. Thank you!  

Martha Stewart Member     Rating: Unrated       03/28/2008   I made this on Valentine's day for my boyfriend, ( we had a romantic night IN) He was thuroughly impressed with my cooking skills and it was delicious. I don't cook a lot so it looked kind of daunting but I think it turned out really well!

    Martha Stewart Member

    Rating: 5 stars 12/13/2018

One of the best things I’ve ever made! We made it last year for Christmas dinner and we decided to go for it again this year and to make it a new tradition! So very yummy. I did tie rosemary to the top like the notes suggested, they burned a little but the favor was amazing!

Rating: 5 stars

Rating: Unrated 05/23/2010

This was unbelievably good. The meat was so tender it practically melted. The shallots were sweet and succulent. And the glaze added depth and was a perfect compliment. I served it with fresh green beans and asparagus, stuffed baked potatoes, green salad and fresh bread. This is the second MS recipe I’ve tried. Both have been beyond fabulous. Thank you!

Rating: Unrated

Rating: Unrated 03/28/2008

I made this on Valentine’s day for my boyfriend, ( we had a romantic night IN) He was thuroughly impressed with my cooking skills and it was delicious. I don’t cook a lot so it looked kind of daunting but I think it turned out really well!

All Reviews for Beef Tenderloin with Shallots and Red-Wine Glaze

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Beef Tenderloin with Shallots and Red-Wine Glaze

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest