Half Moon Beef Tenderloin w/ 5-Onion Sauce
Categories: Meat, Beef, USA, Main dish
Yield: 8 Servings
1 ea 3 1/2 lb trimmed beef tenderloin
1 1/2 ts Salt divided
1 ts Pepper divided
2 tb Canola oil
3 tb Butter
2 lg Yellow onions sliced & separated into rings
2 lg Purple onions sliced & separated into rings
2 ea Scallions chopped
12 ea Shallots chopped
5 ea Garlic cloves minced
1/2 c Cognac
1/2 c Beef broth
Sprinkle tenderloin with 1/2 ts salt and 1/2 ts pepper.
Secure with string at 1" intervals.
Brown tenderloin on all sides in hot oil in a heavy roasting pan or ovenproof Dutch oven.
Remove tenderloin, reserving drippings in pan.
Add butter to drippings, and cook over medium-high heat until melted. then saute 10 mins.
Stir in cognac & broth then cook over high heat while stirring constantly until liquid evaporates usually about 5 mins.
Place tenderloin on top.
Bake, covered, at 400 deg-F for 45-55 mins. until your meat is as done as you like it.
Remove tenderloin from roasting pan.
Reserve your onion mixture in pan.
Cover tenderloin loosely then allow to stand at room temp. 10-12 mins. for
Cook your onion mixture over med-heat while stirring constantly for 3-5 mins. until liquid evaporates.
Stir in remaining salt & pepper.
Serve with your sliced tenderloin.
Source: Mike Pelowski, Half-Moon Diner, Scranton-PA, circa 1963