Categories: Beef

Ingredients

• 1 (3-pound) beef tenderloin roast, trimmed
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh oregano, divided
• 1 teaspoon chopped fresh thyme
• 1 1/2 cups chopped sweet onion
• 1/2 cup chopped shallots
• 2 cups fat-free, less-sodium beef broth, divided
• 1/3 cup dry red wine
• 1/3 cup brandy

Directions

1. 1. Let tenderloin stand at room temperature 1 hour.

2. 2. Preheat oven to 450°.

3. 3. Rub tenderloin with salt, pepper, 2 teaspoons oregano, and thyme. Set on a rack in a roasting pan; arrange onion and shallots in bottom of pan. Pour 1 cup broth into pan. Bake at 450° for 30 minutes or until thermometer registers 125° or until desired degree of doneness. Let stand 10 minutes before slicing.

4. 4. Place liquid from roasting pan in a large skillet over medium-high heat, scraping roasting pan to loosen browned bits. Bring to a boil; cook 5 minutes or until liquid evaporates and onions begin to brown. Stir in remaining 1 teaspoon oregano, wine, and brandy. Bring to a boil; cook 2 minutes. Stir in remaining 1 cup broth. Bring to a boil; cook 3 minutes. Serve broth mixture with beef.

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