Preheat oven to 375-degrees. Heat 2 tablespoons olive oil in a shallow ovenproof sauté pan over medium-high heat; add tenderloin and sear until browned on all sides. Transfer to preheated oven and roast 30 minutes until meat thermometer reads 165-degrees. Remove from the oven and cover with aluminum foil; set aside. Heat remaining oil in a medium sauté pan over medium heat; add onions and cook until slightly translucent. Add sugar and stir continuously for 3 to 4 minutes or until onions are caramelized; add brandy and reduce by half. Mix in cream, pepper and garlic powder; simmer for 8 to 10 minutes or until sauce thickens. Remove from heat, season with parsley and salt and pepper to taste. To serve, slice tenderloin into 1/2-inch medallions and fan out on a serving platter; spoon sauce over medallions and garnish with Rosemary sprigs.
Recipe from The 25th Anniversary The Fresh Market & Friends Cookbook.
Questions? Email Julie Levanway.