Beef Tenderloin With Merlot And Onion Marmalade Recipe

• 4 x 6 ounce beef, tenderloins, cut into medallions
• 1/2 tsp salt
• 1 tsp black pepper
• 4 Tbsp. fresh rosemary, minced
• 2 Tbsp. extra virgin olive oil
• 2 med red onion, minced
• 2 clv garlic, minced
• 1/2 c. cranberry, jelly or possibly jam
• 1/2 c. dry red wine, like Merlot, Chilean
• 1/2 c. fresh parsley

1. Preheat oven to 300 degrees Fahrenheit.
2. Coat the beef proportionately with the salt, pepper and 1 Tbsp.
3. rosemary.
4. Heat the oil in a large saute/fry pan, preferably non-stick.
5. Sear the tenderloin about 2 min on each side.
6. Remove and keep hot in the oven.
7. Saute/fry the onion and garlic for about 2 min.
8. Add in the remaining rosemary, cranberry jelly and red wine.
9. Cook about 10 min or possibly till the liquid is reduced to half.
10. Add in the tenderloin and cover.
11. Allow the beef to simmer in the onion marmalade at least another 4 min, turning once.
12. When at desired doneness, slice beef and place marmalade on top.
13. Garnish with parsley.
14. Serve with spring onion galettes.

beef, salt, black pepper, fresh rosemary, extra virgin olive oil, red onion, garlic, cranberry, red wine, fresh parsley

Taken from cookeatshare.com/recipes/beef-tenderloin-with-merlot-and-onion-marmalade-82605 (may not work)