Cooking with Paula Deen_-_November 2019

2019 NOVEMBER/DECEMBER COOKING WITH PAULA DEEN 50

cook, turning once, until browned, 3 to
4 minutes per side. Remove from heat.

3. In a medium bowl, whisk together
   broth, vinegar, brown sugar, thyme,
   rosemary, salt, and peppers until sugar
   is dissolved. Add broth mixture to
   onions, turning to coat. Place butter
   pieces around onions.


4. Bake until tender, about 25 minutes,
   gently stirring occasionally to prevent
   sticking. Spoon glaze onto onions when
   serving. Garnish with rosemary, if
   desired.

BUTTER AND HERB BEEF

TENDERLOIN

Makes 6 to 8 servings

½ cup unsalted butter, softened

2 cloves garlic, minced

1½ tablespoons kosher salt

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh thyme

1 tablespoon ground black pepper

1 (3½- to 4-pound) center-cut beef

tenderloin, trimmed, tied with

butcher’s twine, and patted dry

Garnish: fresh thyme, fresh parsley

1. Preheat oven to 500°. Line a large
   roasting pan with foil.


2. In a small bowl, stir together butter,
   garlic, salt, parsley, thyme, and pepper.
   Rub mixture on top and sides of beef.
   Place beef in prepared pan.


3. Bake until an instant-read
   thermometer inserted in thickest
   portion registers 145°, about
   45 minutes, or until desired degree of
   doneness. Cover with foil, and let stand
   for 20 minutes before slicing. Garnish
   with herbs, if desired.