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Ingredients

• 1 pound shallots, peeled and halved lengthwise
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon salt
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons pepper
• 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
• 1 (6-pound) beef tenderloin, trimmed
• 1/4 cup olive oil
• 3 cups beef broth
• 1 cup dry Marsala wine
• 2 tablespoons all-purpose flour
• 3 tablespoons water
• 3 tablespoons butter or margarine
• 1/4 teaspoon pepper
• Garnish: fresh thyme

Description

Marsala Wine And Charred Shallots Impart Their Essence To This Tenderloin's Deep Brown Sauce, Creating A Depth Of Flavor That's Rich And Smoky.

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