Beef Tenderloin

Valentine?s Day isn?t about how much money you spend on the one you love, but sometimes the extra dollar signs make for an even more special memory. Cooking a simple, beautiful meal is a way to win over any hopeless romantic.

The queen of simple recipes, which are easy to follow and come out flawlessly, is Martha Stuart. Her recipe for Beef Tenderloin with Shallots and Red Wine Glaze is a sexy, velvety melt in your mouth dish.

Ingredients:
? 2 1/4 pounds beef tenderloin trimmed and tied
? 8 sprigs fresh rosemary
? 16 shallots
? 2 tablespoons olive oil
? Salt and freshly ground black pepper
? 1/2 cup dry red wine
? 1/2 cup canned low-sodium chicken broth, or homemade chicken stock, skimmed of fat

Equipment:
? Large oven safe skillet or medium roasting pan
? Instant read thermometer

These seven ingredients don?t seem like they would break your wallet at first glance, but I have a few suggestions to make even this recipe even more delicious. When you go to buy the tenderloin, go to a really fresh butcher or Whole Foods and get them to trim off and tie it for you. The higher quality beef cuts, such as beef tenderloin, the pricier. When making this dish I spent $80 just on the beef. Remember, it?s a special occasion and with just simple seasonings the dish will be even more spectacular because of a good cut of meat.

Switch out the shallots for cipollini onions. They are super sweet after roasting in the oven and are worth the search since they are a little trickier to find. Good quality red wine is a must. Since you only use half a cup, you can pour your date a glass with their dinner, which ties it all together perfectly. I can?t explain how the important organic stock to the recipe is. The hormones and added salts in other stocks don?t make for a yummy dish. Organic low-sodium chicken broth is a must. Now you?re ready to follow the recipe, exactly as written!!!!

Method:
1. Let tenderloin come to room temperature, about 45 minutes. Preheat oven to 425 degrees F with rack in center. Arrange 7 rosemary sprigs in a medium roasting pan; place tenderloin on top. Arrange shallots (or cipollini onions) around tenderloin. Rub meat and shallots with oil; sprinkle with salt and pepper.
2. Roast 25 minutes. Turn shallots for even browning; if roast is dry; baste with more oil or pan juices. Cook until shallots are golden, 10 to 15 minutes more; transfer to a small bowl; set aside. Meat should register 120 degrees F with instant-read thermometer; timing will vary with thickness of meat. Transfer beef to a medium platter. Let sit 20 minutes at room temperature before carving.
3. Meanwhile, chop remaining rosemary into small pieces. Place roasting pan over high heat. Add wine and stock. Cook, scraping bottom of pan to collect any cooked-on bits, until liquid has reduced by half, 6 to 8 minutes. Pass through strainer. Serve beef with gravy and reserved shallots.

Serve with some mashed or roasted potatoes and asparagus and your meal is complete. Happy Valentine?s Day!

**See this and my other upcoming articles on HerCampus **