Roast Beef Tenderloin With Red Wine & Shallot Sauce

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 lbs beef tenderloin, premium oven roast
• 3 tablespoons black peppercorns, coarsely crushed
• 1 teaspoon salt
• 3 tablespoons olive oil
• 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

Recipe

• 1 sprinkle beef with peppercorns & salt, pressing to adhere.
• 2 heat oil in roasting pan, over medium-high heat; sear beef all over.
• 3 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.
• 4 sauce: heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.
• 5 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.
• 6 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.
• 7 whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.
• 8 add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.