Beef Tenderloin with Cabernet Shallot Sauce

Beef Tenderloin with Cabernet Shallot Sauce
Serve this delicious tenderloin with roasted root vegetables.
Directions for: Beef Tenderloin with Cabernet Shallot Sauce

Ingredients

Beef Tenderloin

4 lb(s) beef tenderloin premium oven roast

2 Tbsp black peppercorns, coarsely crushed

1 tsp sea salt

2 Tbsp olive oil

Cabernet Shallot Sauce

cup 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 Tenderloin

1. 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 Sauce

1. 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