I made this for Christmas dinner in the past and it was devoured and loved by all. The beef was melt-in-your-mouth tender and I could have eaten a bowl of the sauce all by itself. This one is a keeper!
It is definitely dinner party fare but also good enough for your family!
This recipe is awesome, elegant and SO easy too!!
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Roast Beef Tenderloin with Red Wine & Shallot Sauce
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
Sprinkle beef with peppercorns & salt, pressing to adhere.
Heat oil in roasting pan, over medium-high heat; sear beef all over.
Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in center registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving.
Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.
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.
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.
Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.
Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.
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Photo by Swirling F.