Roast Beef Tenderloin with Sauce
- 4 pounds beef tenderloin premium oven roast
- 3 tablespoons black peppercorns, coarsely chopped
- 1 teaspoon salt
- 3 tablespoons olive oil
- 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
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.