Tenderloin with Wine-Braised Onions and Herb Cheese
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Total Recipe Time: 1-1/4 to 1-3/4 hours
Makes 8 to 12 servings
1 beef Tenderloin Roast (about 2 to 3 pounds)
2 tablespoons fresh thyme
1-1/2 teaspoons regular or coarse grind pepper
1 package (5.2 ounces) garlic and herb soft spreadable cheese
2 tablespoons butter
2 large yellow onions, chopped
1/3 cup sweetened dried cranberries or coarsely chopped tart cherries
1/2 teaspoon salt
1 cup dry white wine
|1.||To prepare Caramelized Onions, heat butter in large nonstick skillet over medium-low heat until melted. Add onions, cranberries and salt; cook 40 to 45 minutes or until onions are very tender and golden brown, stirring often. Stir in wine; increase heat and bring to a boil. Cook, uncovered, 3 to 5 minutes or until wine is almost evaporated, stirring occasionally. Keep warm.
|2.||Meanwhile, heat oven to 425°F. Combine thyme and pepper; press evenly onto all surfaces of beef roast.
|3.||Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness.
|4.||Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 to 15°F to reach 145°F for medium rare; 160°F for medium.)
|5.||Carve roast into slices; season with salt, as desired. Top slices evenly with cheese; top cheese with onions.
Nutrition information per serving: 324 calories; 17 g fat (9 g saturated fat; 3 g monounsaturated fat); 96 mg cholesterol; 313 mg sodium; 9 g carbohydrate; 1.1 g fiber; 26 g protein; 7.1 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 1.9 mg iron; 28.3 mcg selenium; 4.6 mg zinc; 95.4 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.