Ingredients

2 tablespoons olive oil

2 1/2 cups sliced shallots (about 12 ounces)

2 tablespoons minced garlic

1 teaspoon sugar

1 tablespoon all purpose flour

1 tablespoon minced fresh thyme

2 teaspoons minced fresh rosemary

1 bay leaf

1 teaspoon grated orange peel

Pinch of ground nutmeg

Pinch of ground cloves

3 1/4 cups canned beef broth

1 1/2 cups dry red wine

1/4 cup brandy

Tenderloin

• 2 tablespoons fresh rosemary leaves
• 2 tablespoons fresh thyme leaves
• 4 large garlic cloves, peeled
• 2 bay leaves
• 1 large shallot, peeled, quartered
• 1 tablespoon grated orange peel
• 1 tablespoon coarse salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 tablespoons olive oil
• 2 2-pound (large end) beef tenderloin pieces, trimmed

• 1/4 cup ( 1/2 stick) unsalted butter, room temperature

Description

Here's A Special-occasion Roast Enhanced With Classic Proven?al Seasonings. Roasting Two Large Ends Of Tenderloin Instead Of One Whole Piece...

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