For the beef- Preheat oven to 450. Pat the meat dry season it with salt and generously coat with pepper corn medley. Add vegetable oil to a hot skillet, just before smoking add meat and brown on all sides, about 8 minutes in all.
Toss the unpeeled shallots in evvo and scatter in the roasting pan. Transfer meat to the roasting rack and roat until center is 125, about 30 min. Let the meat rest for 10 min before carving.
For the Sauce- Wipe any burned bit from the skillet. Add 1 tbs of butter and the sliced shallots cook until tender, about 2 minutes. Add the wine and vegetable broth scrap browned bit from the bottom with a wooden spoon. Bring to a brisk boil and reduce by half.
Meanwhile, in a small bowl make a paste with the remaining 4tbs of butter and the flour. Whisk the butter mixture ine the reduces wine mixture a little at a time. Return to a full boil and cook until thickened, about 2 minutes. Season with salt and pepper to taste.
Slice the beef and arrange it on a platter with the roasted shallots. Drizzle some sauce over the meat and serve, passing the remaining sauce.
Originally Submitted
10/4/2009
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