- 2 lb 12 oz (1.25 kg) beef tenderloin
- 2 tablespoons olive oil
- 7 fl oz (200 ml) white wine
- 6 large onions, peeled and quartered
- 1 tablespoon brown sugar
- 2 bay leaves
- 1 ¾ oz (50 g) butter
Preheat the oven to 400°F.
Heat the olive oil in a flameproof casserole dish. Add the beef and brown on all sides over high heat.
Remove the beef from the dish and set it aside on a large plate.
Deglaze the casserole dish with the white wine and scrape the bottom of the dish well using a spatula. Add the onions, sugar and bay leaves and cook, covered, until the onions are soft.
Return the beef to the casserole dish. Add the butter, cover, and roast in the oven for 25 minutes.
Remove the roast from the oven and allow the beef to rest in its juices, covered, for 10 minutes, before serving.
From Rôtis (Melville House) by Stéphane Reynaud.