Tenderloin with Wine-Braised Onions and Herb Cheese
Beef Tenderloin Roast is a special meal to serve, so you want to be sure to cook it just right. Caramelized onions and herbed cheese complement this flavorful cut of meat.
Cook Time: 1 hrs 15 mins
Servings: 12
Ingredients: 9
Ingredients
Caramelized Onions:
Preparation
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Step 1
To prepare Caramelized Onions, heat butter in large nonstick skillet over medium-low heat until melted. Add onions, cranberries and salt; cook 40 to 45 minutes or until onions are very tender and golden brown, stirring often. Stir in wine; increase heat and bring to a boil. Cook, uncovered, 3 to 5 minutes or until wine is almost evaporated, stirring occasionally. Keep warm.
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Step 2
Meanwhile, heat oven to 425°F. Combine thyme and pepper; press evenly onto all surfaces of beef Tenderloin Roast.
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Step 3
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness.
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Step 4
Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 to 15°F to reach 145°F for medium rare; 160°F for medium.)
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Step 5
Carve roast into slices; season with salt, as desired. Top slices evenly with cheese; top cheese with onions.
Nutrition Information
324 Calories
9g SAT FAT
26g PROTEIN
1.9 mg IRON
4.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 324 Calories; 153 Calories from fat; 17g Total Fat (9 g Saturated Fat; 3 g Monounsaturated Fat;) 96 mg Cholesterol; 313 mg Sodium; 9 g Total Carbohydrate; 1.1 g Dietary Fiber; 26 g Protein; 1.9 mg Iron; 7.1 mg NE Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.6 mg Zinc; 28.3 mcg Selenium; 95.4 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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