Roast Beef Tenderloin with Red Wine Sauce

Servings: 4-6

INGREDIENTS

FOR THE SAUCE

• 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

FOR THE BEEF

• 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

INSTRUCTIONS

FOR THE SAUCE

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.
2. 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.
3. 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.)

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