Beef Tenderloin With Red Wine Sauce

• Beef Tenderloin
• 1-pound beef tenderloin roast
• 1 tablespoon olive oil
• Red Wine Sauce
• 1 tablespoons canola oil
• 1 cup shallots, sliced
• 1 tablespoons brown sugar
• 1 tablespoons red wine vinegar
• 350-ml bottle dry red wine
• 1 14-ounce can low-salt chicken broth
• 1 fresh thyme sprigs
• Salt & Pepper
• 1 Turkish bay leaf
• 1 tablespoon butter
• 1 tablespoon all purpose flour

1. For Beef Tenderloin:
2. Preheat oven to 350u0b0F. Place rack on rimmed baking sheet.
3. Sprinkle beef generously with salt and pepper.
4. Heat oil in heavy large skillet over high heat. Add beef to skillet and cook until brown on all sides, about 5 minutes.
5. Transfer beef to rack on baking sheet and Roast in oven until thermometer inserted into center of beef registers 120u0b0F for medium-rare, about 35 minutes.
6. Transfer beef to cutting board and let rest 10 minutes.
7. For Red Wine Sauce
8. Heat oil in heavy large saucepan over medium-high heat.
9. Add shallots and saute until tender, about 12 minutes. Sprinkle sugar over; saute until mixture is deep brown, about 4 minutes longer.
10. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes.
11. Add broth, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.
12. Strain sauce through fine strainer into small saucepan; discard solids.
13. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat.
14. Gradually whisk in flour mixture. Cook until sauce is reduced to 2/3 cups, about 5 minutes.
15. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)

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Taken from www.epicurious.com/recipes/member/views/beef-tenderloin-with-red-wine-sauce-1255862 (may not work)