Roast Beef Tenderloin with Wine Sauce

By harvard88

Ingredients

• 8 tablespoons unsalted butter, divided
• 3/4 cup finely chopped shallots, from 2-3 large shallots
• 1-1/4 cups red wine
• 3 cups beef broth
• 6 fresh thyme sprigs
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon sugar
• 2 tablespoons all-purpose flour
• 1 (2 - 3 lb) center cut beef tenderloin roast
• Kosher salt (1/2 teaspoon per pound of beef)
• Freshly ground black pepper (1/4 teaspoon per pound of beef)
• 2 tablespoons vegetable oil
• 1/4 cup beef broth

Details

Servings 6
Preparation time 20mins
Cooking time 100mins
Adapted from onceuponachef.com

Preparation

Step 1

Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.

While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary. Add the flour and, using a small spoon, mix into a smooth paste.

Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)