Roast Beef Tenderloin with Merlot and Shallots

By ezunich

Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 1/2 cup chopped shallots
• 1 1/2 tsp. fresh thyme
• 2 tbsp. all purpose flour
• 1 1/2 cups of Merlot or other dry red wine
• 1 1/2 tsp. tomato paste
• 2-2 1/2 pound thick-end tenderloin roasts, trimmed
• 5 garlic cloves, pressed
• 2 tbsp. mustard seeds
• 1 tbsp. dry mustard
• 1 tbsp. Dijon mustard
• Salt and freshly ground black pepper to taste

Preparation

Step 1

Melt butter in medium saucepan over medium-high heat. Add shallots and thyme; saute until shallots are browned, about 5 minutes. Mix flour; cook until flour browns, stirring often, about 2 minutes. Whisk in wine and broth. Boil until thick enough to coat spoon, whisking often, about 12 minutes. Whisk in tomato paste; season with salt and pepper. (Can be made 2 days ahead. Cover; chill.)

Stir garlic, mustard seeds, dry mustard, Dijon mustard, salt and pepper in a bowl to form a paste. Spread half the paste over one side of both pieces of beef. Place a piece of plastic wrap large enough to cover beef in a baking dish. Place beef on top of plastic wrap, paste side down. Spread remaining paste over other side of both pieces of beef. Gather plastic wrap around beef, covering completely. Chill overnight in baking dish.

Preheat oven to 450°. Arrange roasts on rimmed baking sheet. Brush oil over; sprinkle with salt and pepper. Roast until thermometer inserted into center registers 125° for rare, about 38 minutes. (Cook longer for desired doneness of beef.) Transfer to platter; let stand for 20 minutes.

Add any juices from baking sheet to sauce and bring to simmer. Cut roasts into 1/2-inch thick slices and serve with sauce.