Roast Beef Tenderloin With Red Wine & Shallot Sauce

Recipe by CountryLady
READY IN: 1hr 5mins
SERVES: 8-10




  • Sprinkle beef with peppercorns & salt, pressing to adhere.
  • Heat oil in roasting pan, over medium-high heat; sear beef all over.
  • 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.
  • Sauce: Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.
  • 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.
  • 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.
  • Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.
  • Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.