Roasted Beef Tenderloin With Caramelized Shallots & Red Wine

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
646
FAT
106%
CHOL
105%
SOD
15%

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Ingredients for 6 servings

Kosher salt and freshly ground black pepper

3/4 cup homemade or low-salt beef broth

1 Tbs. extra-virgin olive oil

1 sprig fresh rosemary, plus 1/2 tsp. chopped

3/4 cup dry red wine, preferably a fruity California Cabernet Sauvignon

1 2-1/2- to 3-lb. beef tenderloin roast (preferably the head piece), trimmed of silverskin, at room temperature

4 Tbs. cold unsalted butter

3 large shallots, halved and thinly sliced lengthwise (about 1 cup)

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