Beef Tenderloin with Red Wine Sauce

This recipe is based on one in Once Upon A Chef.

NOTES:

1. The original recipe calls for a 2-3 pound roast. Amounts for a half recipe for two people are in parentheses.

2. We used a Cabernet Sauvignon for the wine and the sauce was lovely.

3. Wine sauce can be made a day or two ahead of time.

INGREDIENTS:

For the beef

• 2-3 lbs center-cut tenderloin roast (1-2 lbs)
• Kosher salt (1/2 tsp per pound of beef)
• Freshly ground pepper (1/4 tsp per pound of beef)
• 2 Tbls vegetable oil (1 Tbl)
• 1/4 cup beef broth (1/8 cup)

For the wine sauce

• 8 Tbl unsalted butter (4 Tbl), divided
• 2-3 shallots, about 3/4 cup minced (1-2 shallots; 3/8 cup)
• 1-1/4 cups red wine (5/8 cup)
• 3 cups beef broth (1-1/2 cup)
• 6 sprigs of thyme (3 sprigs)
• 1/4 tsp kosher salt (1/8 tsp)
• 1/8 tsp ground black pepper (at least a pinch)
• 1 tsp sugar (1/2 tsp)
• 2 Tbl all-purpose flour (1 Tbl)

PREPARATION:

For the sauce (while the beef is reaching room temp)

1. Mince the shallots; set aside. 

2. Melt 5 Tbl of butter (2-1/2 Tbl) in a medium saucepan.

3. Add the shallots and cook over medium low heat, stirring occasionally, until soft and translucent, 7-8 mins. NOTE: If the shallots start to brown, go to the next step.

4. Add wine, beef broth, thyme, salt, pepper, and sugar; bring to a boil.

5. Cook over medium heat for about 30 mins until the liquid is reduced by about half or more.

6. While the liquid is reducing, place the remaining butter in a small bowl and if necessary, soften in the microwave (it should not be melted).

7. Add the flour and use a small spoon to mix into a smooth paste. Set aside.

8. Once the wine mixture is reduced, lower the heat so it continues to simmer and remove the sprigs. 

9. Whisk the flour-butter paste, about a teaspoonful at a time, into the simmering liquid.

10. Simmer for a few mins until the sauce is thickened. Set aside or refrigerate for up to 3 days. If storing for later, gently reheat as beef is resting (see below).

For the beef

1. Let the beef stand at room temp for 1 hour before roasting. 

2. Set an oven rack in the middle position and preheat to 400 degrees.

3. Season the beef all over with kosher salt and pepper.

4. Heat the oil in an oven-proof skillet over medium high until almost smoking.

5. Cook, turning with tongs, until well browned on all but one side, about 3 mins on each side, 10 mins total.

6. Turn the beef so the un-seared side is down and transfer the skillet directly to the hot oven.

7. Roast about 18-20 mins until a thermometer reads 130-135 degrees for medium.

8. Transfer meat to a carving board with a well to collect juices; cover roast loosely with foil and let rest 10-15 mins.  NOTE: Place a potholder or towel over the skillet's handle to remind your self the t it is very hot.

9. If using pre-made wine sauce, gently reheat it while tenderloin is resting.

10. Carefully discard just the fat from the skillet and set skillet on stove, adding the beef broth. 

11. Bring broth to a boil and use a wooden spoon to scrape the fond from the bottom of the skillet.

12. Add this broth to the wine sauce and bring to a simmer.

13. Carve the beef into thick slices or thin steaks and serve with the wine sauce.