Peppery Beef Tenderloin With Pinot Noir Sauce

• 4 T butter, room temp
• 1 T all purpose flour
• 1 cup finely chopped onion
• 1 cup finely chopped carrot
• 1 cup finely chopped celery
• 2 T tomato paste
• 1 1/4 cups Pinot Noir
• 1 1/4 cups canned low salt chicken broth
• 1 1/4 cups canned beef broth
• 1 1/2 pound beef tenderloin, trimmed
• 2 T cracked black pepper

1. Mix 2 T butter and flour in small bowl. Set aside. Melt 1 T butter in heavy large skillet over low heat. Add onion, carrot and celery; saute until vegetables are tender, about 10 minutes. Add tomato paste; stir until vegetables are coated. Add wine' boil until liquid is reduced by half, about 3 minutes. Add both broths; boil until liquid is reduced to 1 1/4 cups, about 5 minutes. Strain liquids, discarding solids. Return liquid to skillet. Add butter flour mixture to sauce; whisk over medium heat until sauce thickens, about 1 minute. Season to taste with salt and pepper. Cook tenderloin. and spread sauce.

t butter, t, onion, carrot, celery, tomato paste, chicken broth, beef broth, beef tenderloin, black pepper

Taken from www.epicurious.com/recipes/member/views/peppery-beef-tenderloin-with-pinot-noir-sauce-50007618 (may not work)