Ingredients

The following ingredients have 9 Servings
  • 1 1/2 teaspoon coarse sea salt
  • 1 teaspoon ground black pepper
  • 1 (3 1/2- to 4-pound) beef tenderloin roast, trimmed and tied
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup thinly sliced shallots (from about 4 shallots)
  • 1/2 cup dry red wine
  • 2 cups low-sodium beef broth
  • 1 tablespoon unsalted butter

Instruction

  • Preheat the oven to 425°F.
  • Combine salt and pepper in a small bowl and rub mixture all over tenderloin (if roast is too long for a large skillet, cut in half crosswise).
  • Heat oil in a large skillet or roasting pan over medium-high heat (you will need to use 2 burners for the roasting pan).
  • Add tenderloin and cook, turning occasionally, until deep golden brown all over, about 10 minutes.
  • Transfer to a roasting pan if using a skillet.
  • Roast until an instant-read thermometer inserted into thickest part of tenderloin reads 125°F for medium-rare, 35 to 40 minutes.
  • Transfer to a cutting board, tent with foil and let rest for 10 minutes before slicing (internal temperature will rise 5° to 10°).
  • Meanwhile, add shallots to the skillet and cook over medium-high heat until golden brown and tender, about 3 minutes.
  • Deglaze the pan with wine, stirring to scrape up any browned bits, and bring to a simmer. (If you used the roasting pan to brown the tenderloin, deglaze the pan and scrape that mixture into a skillet to make the sauce.)
  • Add broth and bring to a boil. Cook, stirring occasionally, until mixture reduces by half, about 10 minutes.
  • Lower heat to low and stir in butter until melted. Keep warm until ready to serve. Slice roast and serve with warm sauce.