Beef Tenderloin With Shallot Marmalade – a delicious recipe with unsalted butter, olive oil, shallots, rosemary sprigs, Kosher salt, Freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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 400u00b0F. 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 125u00b0F. 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 1/2-inch thick slices and arrange on a serving platter. Spoon the marmalade over the top and serve.
311
kcal
Calories
27
g
Fat
11
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 4 tablespoons olive oil, 1 pound shallots, halved, 2 fresh rosemary sprigs, and more.
Yes, Beef Tenderloin With Shallot Marmalade falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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