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Roast Beef Tenderloin With Red Wine & Shallot Sauce

 

Roast Beef Tenderloin With Red Wine & Shallot Sauce

Prep Time: 5 Mins Cooking Time: 1 Min Total Time: 1 Hour 5 Mins

Ingredients:

  • 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

Directions:

  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.