- Portion size 8 servings
- 4 lbs beef tenderloin premium oven roasts
- 2 tablespoons black peppercorns coarsely crushed
- 1 teaspoon sea salt
- 2 tablespoons olive oil
Cabernet Shallot Sauce:
- 1/4 cup butter
- 2 cups sliced shallots
- 1 teaspoon granulated sugar
- 4 cloves of garlic minced
- 1 tablespoon minced fresh thyme
- 1 bay leaf
- 2 cups beef stock
- 3/4 cups dry red wine
- 1/4 cup brandy
- 1 tablespoon cornstarch
Sprinkle tenderloin with peppercorns and salt, pressing to adhere. In roasting pan, heat oil over medium-high heat; sear tenderloin all over.
Roast in 375°F (190°) oven until meat thermometer inserted in centre registers 140°F (60°) for rare or 150°F (65°) for medium-rare, about 55 minutes. Transfer to cutting board. Tent with foil; let stand for 15 minutes before carving.
Cabernet Shallot Sauce: Meanwhile, in saucepan, heat half of the butter over medium heat; cook shallots, stirring occasionally, until softened, about 10 minutes. Stir in sugar, garlic, thyme and bay leaf; cook until shallots are golden and caramelized, about 12 minutes.
Add beef stock, wine and brandy; bring to boil. Reduce heat; simmer until sauce is reduced to about 2 cups, about 30 minutes. Whisk cornstarch with 1 tbsp 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.