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Beef Tenderloin with Peppercorn Sauce




Source of Recipe


millstone






List of Ingredients



• whole tenderloin of beef, trimmed of fat, approximately 4 lbs
  
• salt and pepper
  
• 1 cup shallots, chopped
  
• 4 T butter
  
• 2 T flour
  
• 2 tsp crushed pink peppercorns
  
• 1 (14 oz) can beef stock
  
• 2 cups fine red wine
  
• 2 T tomato paste
  
• 2 T Italian flat leaf parsley, chopped
  






Instructions



1. Remove the tenderloin from refrigerator 1 hour before cooking. Prepare the sauce now. Melt butter in a deep sauce pan, saute shallots until soft, add flour and peppercorns, stir for 1 minute. Add wine, beef stock and tomato paste. Simmer for about 1 hour to reduce to a sauce consistency.
   
2. Preheat oven to 500 degrees. Rub the roast with olive oil, and season with salt and pepper. Place in a large roasting pan. Place pan in oven for 10 minutes to sear in juices. Reduce temperature to 425 degrees, and continue roasting for 20-25 minutes or until instant-read thermometer reads 125 for medium rare (118 for rare). Remove from oven and place on cutting board.
   
3. Cut the roast into 1" slices, allowing 2 per person. Spoon the sauce over the sliced meat and finish with sprinkle of chopped parsley.
   






Final Comments


Serves 2.