Beef Tenderloin with Shallot Marmalade

By Riley Wofford
December 21, 2014
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Author Notes: Roasted beef tenderloin served with a buttery caramelized shallot and rosemary marmalade. Riley Wofford

Serves: 6 to 8

  • 2 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1 pound shallots, halved
  • 2 fresh rosemary sprigs
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon sherry vinegar
  • Pinch of sugar
  • 1 (4 pound) beef tenderloin
  1. Heat the butter and 2 tablespoons of olive oil in a large skillet over low heat. Add the shallots and rosemary sprigs, season with salt and pepper, and cook for about 1 hour, until the shallots are tender and caramelized. Remove and discard the rosemary and stir in the vinegar and sugar. Transfer the shallots to the bowl of a food processor and blend until slightly chunky.
  2. Meanwhile, preheat the oven to 400°F. Drizzle the remaining 2 tablespoons of olive oil over the beef and season with salt and pepper. Place on a large rimmed baking sheet. Roast for 35 to 40 minutes, until a meat thermometer inserted into the thickest part of the meat registers 125°F. Remove from the oven and transfer the meat to a cutting board. Tent with aluminum foil and let rest for 20 minutes.
  3. Slice the meat into ½-inch thick slices and arrange on a serving platter. Spoon the marmalade over the top and serve.

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