Beef Tenderloin, Pepper Crusted

By Crick

Ingredients

• 1-1/2 tablespoons coarse kosher salt
• 1 tablespoon smoked sweet paprika
• 1 tablespoon coarsely ground fresh peppercorns
• 4 to 5 pounds trimmed beef tenderloin, tied into a
• compact roast
• 1 tablespoon extra-virgin olive oil
• Rosemary Red Wine Shallot Sauce
• 2 large shallots, finely chopped
• 1/2 stick (1/4 cup) butter, softened
• 2 cups full-bodied red wine
• 1/4 cup port wine
• 1 quart low-sodium chicken broth
• 2 teaspoons cornstarch dissolved in 1 tablespoon water
• 1/4 teaspoon dried Rosemary
• 1/2 teaspoon salt
• Freshly ground pepper

Details

Servings 10

Preparation

Step 1

Mix salt, paprika and pepper in small bowl. Place tenderloin on a rimmed heavy baking sheet. Rub tenderloin all over with olive oil. Press salt mixture over tenderloin to coat well. Let stand at room temperature, about 30 minutes. Heat oven to 425 degrees. Roast the tenderloin until a meat thermometer inserted in the thickest portion registers 125 degrees for rare, 135 degrees for medium-rare or 145 degrees for medium. Let the tenderloin rest on a cutting board for 15 minutes before carving. Slice into thin slices. Arrange on a heated serving platter. Serve with the wine sauce.
Serves 8

Rosemary Wine Sauce

Cook shallots in 2 tablespoons butter in large saucepan over low heat until tender, about 3 minutes. Stir in red wine. Boil gently over medium heat until wine has reduced to 1 cup, about 12 minutes. Add the port wine; reduce by half. Add broth; boil until everything is reduced to about 2 cups, 25-30 minutes. Whisk in cornstarch mixture until smooth. Boil gently, whisking constantly, until thickened, about 2 minutes. (Recipe can be made ahead several days; refrigerate covered.) Just before serving, reheat sauce. Add rosemary; season with salt and pepper to taste. Whisk in remaining 2 tablespoons softened butter until incorporated. Serve hot.