Ingredients
8tbspunsalted butter,divided
¾cupshallots,finely chopped
1¼cupred wine
3cupsbeef broth
6fresh thyme sprigs
¼tspkosher salt
⅛tspground black pepper
1tspsugar
2tbspall-purpose flour
2lbbeef tenderloin roast,center-cut
2tspkosher salt
2tspfreshly ground black pepper
2tbspvegetable oil
¼cupbeef broth
Preparation
Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, for 7 to 8 minutes, until soft and translucent.
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.
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.
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.
Let the beef stand at room temperature for 1 hour before roasting.
Set an oven rack in the middle position and preheat the oven to 400 degrees F.
Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, for about 10 minutes total, until well browned on all but one side.
Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven.
Roast for about 15 minutes, until a thermometer inserted into the center of the meat registers 120 to 125 degrees F for medium rare, or until done to liking (115 to 120 degrees F for rare, 130 to 135 degrees F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests
Transfer the meat to a carving board and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes.
Carefully discard the fat from the roasting pan. Set the pan on the stovetop and add the ¼ cup of beef broth.
Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
Carve the tenderloin into ⅓-inch-thick slices.
Serve the beef, passing the red wine sauce at the table, and enjoy!
