Marinated Beef Tenderloin with Smoked Paprika and Shallot Oil
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Marinated Beef Tenderloin with Smoked Paprika and Shallot Oil
Marinated Beef Tenderloin with Smoked Paprika and Shallot Oil
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
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
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
400F. 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 135F 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.
Nutritional Information:
(based on 7): 760 calories, 40 g protein, 61 g total fat (21 g sat., 0 g trans), 12 g carbohydrate, 2 g fiber, 2 g sugar, 150 mg cholesterol, 160 mg sodium, 20 points