Roast Beef Tenderloin With Red Wine & Shallot Sauce

Description

This recipe from the December 2000 issue of Canadian Living was served in the posh dining cars of the Royal Canadian Pacific! It is definitely dinner party fare but also good enough for your family!

Ingredients

• 1 bay leaf
• 1 tablespoon minced fresh thyme
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup dry red wine
• 1/4 cup brandy
• 2 cups diced shallots
• 2 tablespoons cornstarch
• 3 1/4 cups beef stock
• 3 garlic cloves, minced
• 3 tablespoons black peppercorns, coarsely crushed
• 3 tablespoons olive oil
• 4 lbs beef tenderloin, premium oven roast
• 4 tablespoons butter

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• Prep Time
• 0 hours 5 minutes
• Cook Time
• 1 hour 0 minutes
• Yield
• 1 (324 g)