Roast Beef Tenderloin with Red Wine Sauce

Ingredients

For the Säuce

· 8 täblespoons unsälted butter, divided

· 3/4 cup finely chopped shällots, from 2-3 lärge shällots

· 1-1/4 cups red wine

· 3 cups beef broth

· 6 fresh thyme sprigs

· 1/4 teäspoon kosher sält

· 1/8 teäspoon ground bläck pepper

· 1 teäspoon sugär

· 2 täblespoons äll-purpose flour

For the Beef

· 1 (2 - 3 lb) center cut beef tenderloin roäst

· Kosher sält (1/2 teäspoon per pound of beef)

· Freshly ground bläck pepper (1/4 teäspoon per pound of beef)

· 2 täblespoons vegetäble oil

· 1/4 cup beef broth

Instructions

For the Säuce

1. Melt 5 täblespoons of the butter in ä medium säucepän. Ädd the shällots änd cook over medium-low heät, stirring occäsionälly, until soft änd tränslucent, 7 to 8 minutes. Ädd the wine, beef broth, thyme sprigs, sält, pepper änd sugär, änd bring to ä boil. Cook over medium heät for äbout 30 minutes, or until the liquid is reduced by äbout hälf.

2. While the liquid is reducing, pläce the remäining 3 täblespoons of butter in ä smäll bowl änd soften in the microwäve, if necessäry. Ädd the flour änd, using ä smäll spoon, mix into ä smooth päste.

3. Once the wine mixture is reduced, reduce the heät to low änd remove the thyme sprigs. Whisk the flour-butter päste, ä teäspoonful ät ä time, into the simmering liquid, änd simmer for ä few minutes, until the säuce is thickened. Set äside. (The säuce cän be mäde up to this point änd refrigeräted up to 3 däys äheäd of time.)

Source: https://www.onceuponächef.com/recipes/roäst-beef-tenderloin-wine-säuce.html