Cook the Book: Roasted Beef Tenderloin with Red Wine Butter Sauce

Ingredients

• 5 pound frangelico whole trimmed
• 2 tablespoons peppercorns whole black
• 3 tablespoons canola oil 
• 1 cup wine dry red
• 1 cup red wine vinegar 
• 6 servings pepper black freshly ground fine
• 1  shallots thinly sliced
• 2  thyme sprigs 
• 12 ounces butter unsalted cold cut into pieces

Equipment

• sauce pan
• oven
• whisk
• sieve
• roasting pan
• kitchen thermometer
• cutting board

Directions

1. Preheat the oven to 400°F.
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.
4. 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 120°F for medium-rare.
5. 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 andpepper; 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).
7. Transfer the rested tenderloin to a cutting board and slice it crosswise. Arrange the sliced tenderloin on a large platter.
8. Pour any of the juices from the roasting pan into the butter sauce and serve immediately with the tenderloin.