Ingredients
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4 lbs beef tenderloin, premium oven roast
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3 tablespoons black peppercorns, coarsely crushed
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1 teaspoon salt
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3 tablespoons olive oil
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4 tablespoons butter
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2 cups diced shallots
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1 teaspoon sugar
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3 garlic cloves, minced
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1 tablespoon minced fresh thyme
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3 1/4 cups beef stock
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1/2 cup dry red wine
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1/4 cup brandy
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1 bay leaf
Instructions
- Sprinkle beef with peppercorns & salt, pressing to adhere.
- Heat oil in roasting pan, over medium-high heat; sear beef all over.
- Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in centre registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving.
- Sauce: Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.
- Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes.
- Add stock, wine, brandy & bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups.
- Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.
- Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.