Roast Beef Tenderloin With Red Wine & Shallot Sauce
Leslie Clarke
ingredients
- 4 lbs beef tenderloin, premium oven roast
- 3 tablespoons black peppercorns, coarsely crushed
- 1 teaspoon salt
- 3 tablespoons olive oil
- SAUCE
- 4 tablespoons butter
- 2 cups diced shallots
- 1 teaspoon sugar
- 3 garlic cloves, minced
- 1 tablespoon minced fresh thyme
- 3 1/4 cups beef stock
- 1/2 cup dry red wine
- 1/4 cup brandy
- 1 bay leaf
- 2 tablespoons cornstarch
directions
- 1
Directions
- 2
Sprinkle beef with peppercorns & salt, pressing to adhere.
- 3
Heat oil in roasting pan, over medium-high heat; sear beef all over.
- 4
Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in centre registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving.
- 5
Sauce: Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.
- 6
Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes.
- 7
Add stock, wine, brandy & bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups.
- 8
Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.
- 9
Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.
Source: Canadian Living
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