Cook The Book: Roasted Beef Tenderloin With Red Wine Butter Sauce

• 1 cup dry red wine
• 1 cup red wine vinegar
• 1 shallot, thinly sliced
• 2 tablespoons whole black peppercorns
• 2 thyme sprigs
• One 5-pound whole beef tenderloin, trimmed
• Fine sea salt and freshly ground black pepper
• 3 tablespoons canola oil
• 12 ounces cold unsalted butter, cut into pieces

1. Preheat the oven to 400u0b0F.
2. Boil the red wine, vinegar, shallot, peppercorns and thyme in a saucepan over high heat until reduced to 1/2 cup, about 10 minutes. Set the wine reduction aside.
3. Generously season the tenderloin on all sides with salt and pepper. Heat the oil in a large roasting pan over high heat. Carefully add the tenderloin to the roasting pan, then transfer the pan to the oven and roast the tenderloin, turning every 5 minutes, for 15 to 20 minutes, or until a meat thermometer registers 120u0b0F for medium-rare.
4. While the tenderloin is roasting, finish the sauce by gradually whisking the cold butter into the warm sauce until it is fully emulsified. Strain the sauce through a fine-mesh sieve into a small saucepan. Season the sauce to taste with salt and
5. pepper; keep warm.
6. Remove the roasted tenderloin from the oven and let it rest for at least 5 minutes (the meat will continue cooking at this time). Transfer the rested tenderloin to a cutting board and slice it crosswise. Arrange the sliced tenderloin on a large platter. Pour any of the juices from the roasting pan into the butter sauce and serve immediately with the tenderloin.

red wine, red wine vinegar, shallot, whole black peppercorns, thyme, beef tenderloin, salt, canola oil, butter

Taken from www.seriouseats.com/recipes/2010/11/roasted-beef-tenderloin-red-wine-butter-sauce-recipe.html (may not work)