The Devil'S Beef Tub

• 1 beef tenderloin, about 3 1/2 pounds
• 1 tablespoon olive oil
• 2 teaspoons salt
• 2 teaspoons coarse-ground black pepper
• 1 shallot, finely chopped
• 4 fluid ounces drambuie
• 2 tablespoons flour
• 16 fluid ounces beef broth
• 2 tablespoons Dijon mustard
• 2 teaspoons Worcestershire sauce

1. Preheat oven to 425u0b0F.
2. Rub the beef with oil and season with salt and pepper.
3. Place it in a roasting pan and roast for 30 to 40 minutes or until meat reaches desired doneness, for example 130u0b0F for rare, 140u0b0F for medium-rare.
4. Remove the meat from the oven when the temperature is 10 degrees shy of desired doneness since roast will finish cooking as it rests.
5. Add the shallot to roasting pan.
6. Heat the Drambuie in a small saucepan over low heat until warmed.
7. Pour the Drambuie over the beef and quickly ignite, using a long match.
8. When the flame goes out, remove the beef to a serving platter and hold, loosely covered.
9. Add the flour to the roasting pan and cook over medium heat, stirring constantly, for 1 minute.
10. Whisk in the beef broth, mustard and Worcestershire sauce.
11. Bring to a boil and whisk until smooth.
12. Season to taste with salt and pepper.
13. Transfer to gravy boat.
14. Slice the beef and serve with sauce.
15. Quit drooling and eat it.

beef tenderloin, olive oil, salt, coarseground black pepper, shallot, fluid ounces drambuie, flour, beef broth, mustard, worcestershire sauce

Taken from www.food.com/recipe/the-devils-beef-tub-31437 (may not work)