Beef Tenderloin with Shallots and Red-Wine Glaze

• Produce

  • 8 sprigs Rosemary, Fresh
  • 16 Shallots

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup Red wine, dry

• Liquids

  • 1/2 cup Chicken stock or water, homemade or canned low-sodium

• Other

  • 2 1/4 pounds beef tenderloin, trimmed and tied

Found on marthastewart.com