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Sauce
8 Tbsp. butter, divided
2-3 shallots, chopped fine
1-1/4 cups red wine
3 cups beef stock
6 fresh thyme sprigs
1/4 tsp kosher salt
1/8 tsp ground black pepper
1 tsp sugar
2 Tbsp. all-purpose flour
Tenderloin
1 (2 – 3 lb) center-cut beef tenderloin roast
Creole seasoning
Kosher salt
Freshly ground black pepper
2 Tbsp. vegetable oil
1/4 cup beef stock
Sauce
Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef stock, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary. Add the flour and, using a small spoon, mix into a smooth paste.
Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside.
FULL RECIPE: https://www.wwltv.com/article/life/food/recipes/chef-kevin/recipe-chef-kevin-beltons-roast-beef-tenderloin-with-wine-sauce/289-6a527d27-ad06-4613-8723-1dff923571b4