Nothing says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored, richly colored red wine sauce. Not only is it delicious, it’s deceptively simple to make. The sauce can be made mostly in advance so there’s very little fussing at the last minute – and beef tenderloin, believe it or not, is one of the easiest things in the world to cook.
Ingredients for 4-6 servings
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
Read the Instructions here