Thyme and Spice-Rubbed Tenderloin Beef au jus

By Judy1

Arrange the roast on a platter and garnish with fresh rosemary and thyme sprigs, presenting the sauce in a gravy boat to the side. Serve with mashed potatoes and sautéed haricots verts for a classic supper.

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

Adapted from myrecipes.com

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.