Five Onion Beef Tenderloin
 
Ingredients
  • 1 (3½-pound) beef tenderloin
  • 1½ teaspoons salt, divided
  • 1 teaspoon black pepper, divided
  • 2 tablespoons vegetable oil
  • 3 tablespoons unsalted butter
  • 1 large purple onion, peeled, sliced and separated in rings
  • 1 large yellow onion, peeled, sliced and separated in rings
  • 1 large white onion, peeled, sliced and separated in rings
  • 2 bunches green onions, sliced
  • 6 shallots, peeled and chopped
  • 5 garlic cloves, minced
  • ½ cup cognac
  • ½ cup beef broth
Instructions
  1. Sprinkle the beef with ½ teaspoon salt and ½ teaspoon pepper. Tie with kitchen twine to secure in 2-inch intervals.
  2. Heat the oil in a large roasting pan over medium-high heat. Add the beef and brown on all sides, around 5 minutes. Remove the beef and reserve the drippings. Add the butter to the drippings. When melted, add the purple, yellow and white onion rings. Sauté 5 minutes.
  3. Meanwhile, preheat the oven to 400 degrees.
  4. Add the green onions, shallots and garlic. Cook 10 minutes, and stir in the cognac and broth. Increase heat to high, and stir constantly until the liquid evaporates, about 5 minutes. Place the beef on top of the onion mixture.
  5. Bake 45 minutes uncovered or until a meat thermometer registers 150 degrees when inserted in the thickest portion of the tenderloin. Transfer the beef to a cutting board and loosely cover with aluminum foil. Let rest 10 minutes.
  6. Meanwhile, transfer the pan drippings and onion mixture to a medium saucepan. Place over medium heat and stir constantly until the liquid evaporates, about 5 minutes. Stir in the remaining salt and pepper. Thinly slice the tenderloin, and serve warm with the onion mixture.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/flavor-from-the-underground/