Ingredients
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4
-
3
-
1
-
3
-
-
4
-
2
-
1
-
3
-
1
-
-
-
-
-
Directions
Roast Beef Tenderloin With Red Wine & Shallot Sauce, This recipe from the December 2000 issue of Canadian Living was served in the posh dining cars of the Royal Canadian Pacific! It is definitely dinner party fare but also good enough for your family!, These reduction sauces are best made directly in the same pan the meat was cooked in. Deglazing the pan with the wine, stirring up all those caramelized bits and juices with the stock, then reducing it all down is what develops depth of flavor., Do you cover the roast while cooking?
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Steps
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1
Done
|
Sprinkle Beef With Peppercorns & Salt, Pressing to Adhere. |
|
2
Done
|
Heat Oil in Roasting Pan, Over Medium-High Heat; Sear Beef All Over. |
|
3
Done
|
Roast in Preheated 375f Oven For About 55 Minutes or Until Meat Thermometer Inserted in Centre Registers 140f For Medium-Rare; Transfer to Cutting Board, Tent With Foil & Let Stand For 15 Minutes Before Carving. |
|
4
Done
|
Sauce: Heat 2 Tbsp Pf the Butter in a Saucepan Over Medium Heat; Cook Shallots, Stirring Occasionally, For About 10 Minutes or Until Softened. |
|
5
Done
|
Stir in Sugar & Cook For an Additional 10 Minutes or Until Shallots Are Golden & Caramelized; Stir in Garlic & Thyme and Cook For a Further 5 Minutes. |
|
6
Done
|
Add Stock, Wine, Brandy & Bay Leaf, Bring to a Boil, Then Reduce Heat and Simmer For About 30 Minutes or Until Sauce Is Reduced to About 2 Cups. |
|
7
Done
|
Whisk Cornstarch With 1 Tbsp Water, Then Whisk Into Sauce and Boil Until Smooth & Thickened; Discard Bay Leaf. |
|
8
Done
|
Add Roasting Pan Juices to Sauce, Bring to a Boil, Then Whisk in Remaining Butter; Serve With Roast. |
