Beef Tenderloin With Merlot And Shallots

Ingredients

Instructions

  • 1/2 stick unsalted butter
  • 1/2 cup chopped shallots
  • 1/2 tsp. dried thyme
  • 2 tbls flour
  • 1 1/2 cups merlot or other dry red wine
  • 1 1/2 cup beef broth
  • 1 tsp. tomato paste
  • 2 - 2 1/2 lb. thick-end tenderloin roasts, trimmed
  • Olive oil
Melt butter in medium saucepan over medium-high heat. Add shallots and thyme; saute until shallots are browned, about 5 minutes. Mix in flour, cook until the flour browns, stirring often, about 2 minutes. Whisk in wine and broth. Boil until thick enought to coat spoon, whisking often, about 12 minutes. Whisk in tomato paste, season with salt and pepper. (Can be made 2 days ahead. Cover, chill.)

Preheat oven to 450. Arrange roast on rimmed baking sheet. Brush with oil; sprinkle with salt and pepper. Roast until thermometer inserted into center registers 125 for rare, about 38 minutes. Transfer to platter, let stand 20 minutes.

Add any juices from baking sheet to sauce and bring to a simmer. Transfer sauce to bowl. Cut roast into 1/2 inch thick slices and serve with sauce.