Thyme-Rubbed Roasted Beef Tenderloin with Pinot Noir Sauce
trimmed of fat, silverskin and sinew
chopped
coarsely chopped
sliced
2 bottles
(yes, you'll use a combo of chicken and beef)
at room temperature
Notes: Costco sells both trimmed and untrimmed beef tenderloin. Ideally buy the trimmed (it is more expensive, of course).
1. SAUCE: (This must be made a few hours ahead - do not wait until the roast goes into the oven - not enough time to finish it.) Heat oil in heavy, large saucepan over medium-high heat. Add shallots and mushrooms; saute until tender, about 10-12 minutes. Sprinkle sugar over the shallots and continue sauteeing until the mixture reaches a deep, dark brown (bu not burned), about another 4-5 minutes. Add vinegar, stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 30 minutes. Add both broths, thyme, peppercorns and bay leaf. Bring to a boil, reduce heat to medium; simmer uncovered 35 minutes to blend flavors and to reduce to 3 cups liquid, stirring occasionally. Strain sauce through a fine strainer, discarding solids. Sauce can be made one day ahead; cover, chill.
2. BEEF: Remove beef tenderloin from refrigerator. Fold tapered end of roast underneath and tie roast in several places (helps to hold it in shape). Season with thyme and pepper and let stand for 30-45 minutes. Preheat oven to 425°F. Season meat well with salt and heat oil in a large (not a nonstick) skillet over medium high heat. Brown beef on all sides, 8-10 minutes total. Transfer meat to a shallow roasting pan (turning meat so the prettiest side is up) or baking sheet. Set the skillet aside.
3. Roast beef tenderloin for 45-60 minutes or until a meat thermometer inserted in the thickest portion registers 125°F (medium-rare) to 135° F (medium). remove the roast from the oven when it's done and tend with foil. Let stand for 15 minutes.
4. FINISH: To finish sauce, pour the reduced, strained liquid into the hot skillet you used to brown the meat and heat. Mix the butter and flour in a small bowl to form a paste and gradually whisk into the simmering sauce. Add any accumulated juices from the resting meat and simmer until thickened slightly. Slice beef across into 3/4 inch to 1 inch thick slices and serve with Pinot Noir Sauce on and around it. This tastes particularly good with mashed potatoes.
Per Serving (excluding unknown items): 1123 Calories; 75g Fat (67.9% calories from fat); 58g Protein; 22g Carbohydrate; 2g Dietary Fiber; 209mg Cholesterol; 405mg Sodium. Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 11 Fat; 1/2 Other Carbohydrates.