Slow-Roasted Beef Tenderloin with Bourguignon Garnish

Serves 8 this is deconstructed beef bourguignon. to blanch onions, place in cold water, bring to boil, cook 1 minute, drain and peel

Tami

A great recipe I also love from Lynn Crawford - the kind of dinner party item that you just wish you can have leftovers

ingredients

1/2 cup olive oil
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
250 grams (1/2 pound) cherry tomatoes, halved and seeded
Salt and freshly ground pepper to taste
1/2 teaspoon sugar
500 grams (1 pound) cremini mushrooms, quartered
300 grams (2/3 pound) pearl onions, peeled and blanched
10 slices of prosciutto2.5 kilograms (5 pounds) beef tenderloin, cleaned and trimmed
1 tablespoon olive oil
Sauce:
1/2 cup red wine
2 cups beef or veal stock

1
Preheat oven to 400 F.
2
Combine oil with parsley and chives.
3
Place cut cherry tomatoes in bowl and toss with salt, sugar and 2 tablespoons herbed olive oil. Place cut-side up on baking sheet and bake for 15 to 20 minutes or until slightly shrivelled. Reserve.
4
Toss mushrooms with 3 tablespoons herbed olive oil and salt and pepper. Place the mushrooms on baking trays. Roast until mushrooms are golden brown and cooked all the way through, about 15 to 20 minutes. Reserve.
5
Add remaining 3 tablespoons herbed olive oil in a sauté pan over medium-high heat. Add blanched pearl onions and sauté until caramelized, about 10 minutes. Reserve.
6
Arrange prosciutto slices on cutting board, overlapping slightly to form rectangle. Place the beef tenderloin in the centre of the rectangle, perpendicular to slices. Wrap prosciutto slices around tenderloin. Tie wrapped beef with butchers twine.
7
Reduce oven heat to 375 F.
8
Heat 1 tablespoon oil over medium heat in a large ovenproof sauté pan. Carefully place the beef in the pan and cook on all sides for about 6 minutes total to brown the prosciutto. Place pan in oven in oven for 35 to 40 minutes, or until the internal temperature is 125-130 F.
9
Let beef rest for 10 minutes. Add red wine to sauté pan and reduce to 2 tablespoons, scraping up any bits on the base. Stir in stock and reduce again until sauce is slightly thickened. Slice meat and serve with reheated cherry tomatoes, onions, and mushrooms. Drizzle with sauce.