Roast Beef Tenderloin with Sauce

Roast Beef Tenderloin with Sauce
Roast Beef Tenderloin with Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    pounds beef tenderloin premium oven roast

  • 3

    tablespoons black peppercorns, coarsely chopped

  • 1

    teaspoon salt

  • 3

    tablespoons olive oil

  • SAUCE:

  • 4

    tablespoons butter

  • 2

    cups sliced shallots

  • 1

    teaspoon sugar

  • 3

    cloves garlic, minced

  • 1

    tablespoon minced fresh thyme

  • 3 1/4

    cups beef stock

  • 1/2

    cup dry red wine

  • 1/4

    cup brandy

  • 1

    bay leaf

  • 2

    tablespoons cornstarch

Directions

Sprinkle tenderloin with peppercorns and salt, pressing to adhere. In roasting pan, heat oil over medium-high heat; sear tenderloin allover. Roast in 375 oven for about 55 minutes or until meat thermometer reaches desired doneness. Transfer to cutting board. Tent with foil; let stand for 15 minutes before carving. SAUCE: Meanwhile, in saucepan, heat 2 T of the butter over medium heat; cook shallots, stirring occasionally for about 10 minutes for until softened. Stir in sugar; cook for about 10 minutes or until shallots are golden and caramelized. Stir in garlic and thyme; cook for 5 minutes. Add beef stock, wine, brandy and bay leaf; bring to boil. Reduce heat; simmer for about 30 minutes or until sauce is reduced to about 2 cups. Whisk cornstarch with 1 T 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.

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