Serve this delicious tenderloin with roasted root vegetables.
Directions for: Beef Tenderloin with Cabernet Shallot Sauce
Ingredients
Beef Tenderloin4 lb(s) beef tenderloin premium oven roast
2 Tbsp black peppercorns, coarsely crushed
1 tsp sea salt
2 Tbsp olive oil
Cabernet Shallot Saucecup butter
2 cup sliced shallots
1 tsp granulated sugar
4 clove garlic, minced
1 Tbsp minced fresh thyme
1 bay leaf
2 cup beef stock
cup dry red wine
cup brandy
1 Tbsp cornstarch
Directions
Beef Tenderloin1. Sprinkle tenderloin with peppercorns and salt, pressing to adhere. in roasting pan, heat oil over medium-high heat; sear tenderloin all over.
2. Roast in 375F oven until meat thermometer inserted in centre registers 140F for rare or 150F for medium-rare, about 55 minutes. Transfer to cutting bard. Tent with foil; let stand for 15 minutes before carving.
Cabernet Shallot Sauce1. Meanwhile, in saucepan, heat half of the butter over medium heat; cook shallots, stirring occasionally, until softened, about 10 minutes. Stir in sugar, garlic, thyme and bay leaf; cook until shallots are golden and caramelized, about 12 minutes.
2. Add beef stock, wine and brandy; bring to boil. Reduce heat; simmer until sauce is reduced to about 2 cups, about 30 minutes. Whisk cornstarch with 1 tbsp water; whisk into sauce and boil until thickened and smooth. Discard bay leaf. Add roasting pan juices to sauce. Bring to boil; whisk in remaining butter. Serve with roast.
See more: North American, Main, Dinner, Fall, Winter, Roast, Beef, Vegetables