Marinated Beef Tenderloin with Smoked Paprika and Shallot Oil


Something Extra

Recipe Theme


 

Recipe Center

Marinated Beef Tenderloin with Smoked Paprika and Shallot Oil
Marinated Beef Tenderloin with Smoked Paprika and Shallot Oil
Ingredients
Smoked Paprika and Shallot Oil:
4 tbsp. corn oil divided
2 cups plus 1/4 tsp. shallots minced, divided
1/4 tsp. garlic minced
1 1/2 tsp. McCormick Smoked Paprika
2 tbsp. butter
1 tbsp. Raley's Balsamic Vinegar
Marinade:
6 cloves garlic slivered
3 bay leaves cut into strips
1/4 cup rosemary leaves
3 tbsp. corn oil
1 (2 to 3- lb.) beef tenderloin roast (ask our butcher to cut one for you or call ahead to order)
Kosher salt and pepper to taste freshly ground
1 tbsp. corn oil
Directions
To prepare oil, heat 1 tbsp. oil in a small skillet.
Add 1/4 tsp. shallots and garlic; cook over medium
heat for 3 to 4 minutes, stirring constantly. Add
smoked paprika and cook, stirring constantly, for 20
seconds. Add remaining 3 tbsp. oil; bring to a
simmer, then remove from heat. Let cool, then
refrigerate, covered, for 4 to 6 hours. Melt butter in
a large nonstick skillet. Add remaining 2 cups
shallots and cook over medium heat, stirring
frequently for 10 minutes. Add vinegar and cook
for 1 minute more; set aside. To prepare
marinade, place ingredients in a resealable
plastic bag. Add beef; marinate in the refrigerator
for at least 2 hours or overnight. Preheat oven to
400°F. Remove beef from bag and discard
marinade; season beef well with salt and pepper.
Heat 1 tbsp. oil in a large, heavy skillet over
medium-high heat; add roast and brown well on
all sides. Transfer to a baking sheet and cook for
about 30 minutes or until cooked to desired
doneness (about 135ºF for medium-rare). Let
stand for 5 minutes before slicing. While beef
stands, stir together oil mixture and shallots in a
small saucepan and heat gently; drizzle over beef.

Makes 6 to 8 servings.
Wine Suggestion
Beringer III Century Cabernet Sauvignon - Beringer Executive Chef David Frakes created this recipe to partner with the ripe berry flavors of this Cab.

Bookmark and Share

Comments   To add your comments, please log in.