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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
- 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.
- 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.
- Slice the meat into ½-inch thick slices and arrange on a serving platter. Spoon the marmalade over the top and serve.