Roasted Beef Tenderloin With Shallots & Red Wine


With the rack in center position, preheat the oven to 450°F (220°C). Generously season beef with salt.

Preheat a 12 inch ovenproof skillet over medium high heat. Heat the oil and 1 tpsp butter in the pan. Sear the roast on all sides. Sprinkle the top with a pinch of sugar and freshly ground black pepper. Transfer the roast to the oven and cook until a thermometer registers 125°F for rare, (about 15-20 minutes); to 130°F for medium rare, (about 20-25 min). Note: The temperature of the beef will rise 5°F while resting. Place the beef on a plate and tent with foil. Let rest for 15 minutes.

While the beef rests, make the sauce. Melt 1 tbsp of butter in a skillet over medium heat. Drizzle in a little oil to prevent the butter from burning. Add the shallots and cook, stirring often, until they soften and turn golden brown, 8 to 10 min. Deglaze the pan with wine and let the alcohol evaporate. Add the thyme sprigs and bring to a boil over medium-high heat. Cook until reduced to 1/2 cup. Add the broth and continue to boil until the sauce is reduced to 1 cup, about 5 minutes. Reduce the heat to low. Remove the thyme sprigs and add the chopped thyme. Cut the remaining 2 cold butter into small cubes and add a few of them at a time to the sauce, stirring to melt each addition.

Uncover the tenderloin and add any accumulated juices into the sauce. Slice the meat and serve with the sauce.

TIP: It’s important to let the beef rest before slicing it. This allows the juices to redistribute throughout the whole roast, making this lean cut nice and juicy.

Roasted Beef Tenderloin With Shallots & Red Wine


2 lb beef tenderloin roast, silverskin removed, at room temperature
Sea salt and freshly ground black pepper
1 tbsp. extra virgin olive oil
4 tbsp cold unsalted butter, divided
Large pinch of granulated sugar
3-4 shallots, halved
¾ cup dry red wine
¾ cup low salt beef broth
4 sprigs of thyme, 2 chopped for garnish

Serves 4