...Roasted Beef Tenderloin with Caramelized Onion Gravy

Recently we had the pleasure of having some relatives visiting from England over to our house for dinner. We decided to make a roasted  tenderloin of  beef accompanied by a rich and savoury caramelized onion gravy that was fortified with a red wine reduction. This dish is great for any special occasion including thanksgiving or christmas instead of the traditional turkey and serves upwards of eight people with big appetites.

- one whole beef tenderloin 
- 2 onions sliced
- one bunch of sage
- one bunch of rosemary
- one bottle of red wine
-4 tbsp of cornstarch
- 4 cups of low sodium beef broth
- salt and pepper

1. Trim your whole beef tenderloin of fat and gristle if not done already. Fold the tapered end of the loin under and tie the roast every inch or so to ensure even cooking and shape

2. If you don't have a roasting pan large enough to hold the entire roast cut in half, season and sear both pieces in an oiled pan over medium-high heat until brown on all sides

3. Scatter over the sage and rosemary and roast in a preheated 400 degree oven until an internal temperature of 130 degrees is reached for medium rare (50-60 minutes). Allow to rest for at least 20 minutes covered with foil before slicing

4. While the beef is roasting make the gravy by frying the onions in a large pot until brown and caramelized. Add a full bottle of red wine and reduce by two thirds over medium heat. Add the beef broth and reduce again by two thirds. Thicken with a cornstarch slurry by combining 4 tbsp cold water with the cornstarch and bring the sauce to a simmer until fully thickened. Season with salt and pepper

5. Slice the rested tenderloin into inch thick slices and serve along side the gravy



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