50+ Friends Club Cookbook -- Meat and Game -- Beef Tenderloin with Cabernet Shallot Sauce

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Beef Tenderloin with Cabernet Shallot Sauce

From the Kitchen of: Helen
Source: Food Network Canada, Courtesy of: Canadian Living Cooks

Beef Tenderloin
4	lbs	beef tenderloin oven roast
2	tbsp.	black peppercorns, coarsely crushed
1	tsp.	sea salt
2	tbsp.	olive oil

Sprinkle tenderloin with peppercorns and salt, pressing to adhere. In roasting pan, heat oil over medium-high heat; sear tenderloin all over.
Roast in 375F oven until meat thermometer inserted in centre registers 140F for rare or 150F for medium-rare, about 55 minutes. Transfer to cutting board. Tent with foil; let stand for 15 minutes before carving.

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.