Beef Tenderloin - Thyme Spice Rub

By Judy1

Thyme and Spice-Rubbed Roast Beef Tenderloin Au Jus
An impressively simple presentation of an elegant cut of beef made a great impression on reader DaneanfromOregon: "This is a beautiful, elegant but easy recipe. Perfect for a small dinner party. The brandied au jus was a nice touch. I served this alongside garlic mashed potatoes and steamed peas and carrots. The family loved it. It's an expensive cut of meat, but this recipe does not disappoint."

Ingredients

• 1 tablespoon chopped fresh thyme, divided
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground allspice
• 1 3/4 pounds beef tenderloin, trimmed
• Cooking spray
• 1/3 cup brandy
• 1/4 cup minced shallots
• 1 1/2 cups fat-free, less-sodium beef broth

Details

Servings 7

Preparation

Step 1

Combine 2 teaspoons thyme, salt, pepper, and allspice in a small bowl. Rub mixture evenly over all sides of beef. Wrap tightly in plastic wrap, and refrigerate 24 hours.

Preheat oven to 400°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook for 5 minutes, turning to brown on all sides. Transfer beef to a roasting rack coated with cooking spray; place rack in roasting pan. Bake at 400° for 26 minutes or until a thermometer registers 135° or desired degree of doneness. Remove from oven, and let stand for 10 minutes before slicing. Pour brandy into roasting pan, scraping pan to loosen browned bits; set aside.

Heat skillet over medium heat. Coat skillet with cooking spray. Add shallots to skillet; cook 4 minutes or until tender, stirring occasionally. Add brandy mixture, broth, and remaining 1 teaspoon thyme to skillet, scraping pan to loosen browned bits; simmer until reduced to 1 cup (about 4 minutes). Serve with beef.