Beef Tenderloin with Cabernet Shallot Sauce  Beef Tenderloin with Cabernet Shallot Sauce

Beef Tenderloin with Cabernet Shallot Sauce Image by: Beef Tenderloin with Cabernet Shallot Sauce Author: Canadian Living

  • 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.

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Beef Tenderloin with Cabernet Shallot Sauce