Ingredients:

Sauce

2 tbs olive oil
6 large sliced shallots
2 tsp garlic, finely chopped
1 tsp sugar
1 tbs all purpose flour
2 teaspoons minced fresh rosemary
1 bay leaf
1 teaspoon grated orange peel
Pinch of ground nutmeg
Pinch of ground cloves
500 ml beef broth
300 ml dry red wine
100 ml brandy

Tenderloin

2 tbs fresh rosemary leaves
2 tbs fresh thyme leaves
3 garlic cloves, peeled
2 bay leaves
1 shallot, peeled, quartered
1 tablespoon grated orange peel
salt
freshly ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons olive oil
2 2-pound (large end) beef tenderloin pieces, trimmed
3 tbs unsalted butter, room temperature

Method:

For sauce:

1. Heat oil in large saucepan over medium-low heat. Add shallots and garlic; sauté until tender, about 10 minutes. Stir in sugar; sauté until shallots are golden, about 15 minutes longer.

2. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days ahead. Chill.)

For tenderloin:

1. Grind first 10 ingredients in processor. With machine running, add oil and blend well. Spread mixture evenly over all sides of tenderloins. Place beef in large glass baking dish. Cover with foil; chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)

2. Preheat oven to 400°F. Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef registers 125°F for rare, about 35 minutes. Remove from oven and cover with foil; let stand 10 minutes.

3. Transfer beef to cutting board. Pour any accumulated juices from roasts into sauce. Bring sauce to boil. Remove from heat; whisk in butter. Season with salt and pepper. Slice beef. Serve with sauce.

Recommended wine:

The 2007 Undone Pinot Noir is very smooth, with berry and plum notes on the palate. It was fermented and aged in stainless steel tanks, so it has no oak influence – the pure flavors of Pinot Noir show through.

Acquire this wine

Discover selected german vineries

Acquire wine

Your dreamy kit

Shop in a sec

Ingredients:

Sauce

2 tbs olive oil
6 large sliced shallots
2 tsp garlic, finely chopped
1 tsp sugar
1 tbs all purpose flour
2 teaspoons minced fresh rosemary
1 bay leaf
1 teaspoon grated orange peel
Pinch of ground nutmeg
Pinch of ground cloves
500 ml beef broth
300 ml dry red wine
100 ml brandy

Tenderloin

2 tbs fresh rosemary leaves
2 tbs fresh thyme leaves
3 garlic cloves, peeled
2 bay leaves
1 shallot, peeled, quartered
1 tablespoon grated orange peel
salt
freshly ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons olive oil
2 2-pound (large end) beef tenderloin pieces, trimmed
3 tbs unsalted butter, room temperature

Method:

For sauce:

1. Heat oil in large saucepan over medium-low heat. Add shallots and garlic; sauté until tender, about 10 minutes. Stir in sugar; sauté until shallots are golden, about 15 minutes longer.

2. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days ahead. Chill.)

For tenderloin:

1. Grind first 10 ingredients in processor. With machine running, add oil and blend well. Spread mixture evenly over all sides of tenderloins. Place beef in large glass baking dish. Cover with foil; chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)

2. Preheat oven to 400°F. Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef registers 125°F for rare, about 35 minutes. Remove from oven and cover with foil; let stand 10 minutes.

3. Transfer beef to cutting board. Pour any accumulated juices from roasts into sauce. Bring sauce to boil. Remove from heat; whisk in butter. Season with salt and pepper. Slice beef. Serve with sauce.

Recommended wine:

The 2007 Undone Pinot Noir is very smooth, with berry and plum notes on the palate. It was fermented and aged in stainless steel tanks, so it has no oak influence – the pure flavors of Pinot Noir show through.

Acquire this wine

Discover selected german vineries

Acquire wine

Your dreamy kit

Shop in a sec