|This was amazing. The sauce is a little bit intensive as far as sauces go, but it is totally worth it. This was our Christmas dinner and it was perfect for the occasion. Beef tenderloin goes on sale a few times a year at Rice Epicurean Market and when it does, I buy it. Who can pass up tenderloin for $6 a pound? Especially when it was over twice as much at Costco? And Costco doesn't have a nice butcher who will trim it, cut it and tie it up for you. And you can buy See's Candy at Rice, total bonus.|
1 tablespoon canola oil
1 cup shallots, sliced
½ cup mushrooms, sliced
1 tablespoon sugar
1 tablespoon red wine vinegar
2 cups red wine
1 cup chicken broth
1 cup beef broth
1 fresh thyme sprig
¾ teaspoon whole black peppercorns
1 bay leaf
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
1 2-pound beef tenderloin roast
1 tablespoon olive oil
For red wine sauce:
Heat oil in heavy saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.
Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to ½ cup, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)
For beef tenderloin:
Preheat oven to 350°F. Place rack on rimmed baking sheet. Sprinkle beef generously with salt and pepper. Heat oil in heavy large skillet over high heat. Add beef to skillet and cook until brown on all sides, about 5 minutes. Transfer beef to rack on baking sheet. Roast in oven until thermometer inserted into center of beef registers 120°F for medium-rare, about 35 minutes. Transfer beef to cutting board and let rest 10 minutes.
Cut beef tenderloin crosswise into 1/4-inch-thick slices. Spoon sauce over and around beef.
Adapted from Michael Mina
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