Shelly's Recipe

THYME AND SPICE RUBBED ROAST BEEF TENDERLOIN AU JUS

Category: Roasts/Tenderloin - Beef

1 tbsp chopped fresh thyme, divided
1 1/4 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp ground allspice
1 3/4 lbs beef tenderloin, trimmed
Cooking spray
1/3 cup brandy
1/4 cup minced shallots
1 1/2 cups fat free, less sodium beef broth


Combine 2 tsp thyme, salt, pepper, and allspice in a small bowl. Rub mixture evenly over all sides of beef. Wrap tightly in plastic wrap, and refrigerate 24 hours.

Preheat oven to 400.

Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add beef to pan; cook for 5 minutes, turning to brown on all sides. Transfer beef to a roasting rack coated with cooking spray; place rack in roasting pan. Bake at 400 for 26 minutes or until a thermometer registers 135 or desired degree of doneness. Remove from oven, and let stand for 10 minutes before slicing. Pour brandy into roasting pan, scraping pan to loosen browned bits; set aside.

Heat skillet over medium heat. Coat skillet with cooking spray. Add shallots to skillet; cook 4 minutes or until tender, stirring occasionally. Add brandy mixture, broth, and remaining 1 tsp thyme to skillet, scraping pan to loosen browned bits; simmer until reduced to 1 cup (about 4 minutes). Serve with beef. Serves 4-6

Wine note: Cabernet Sauvignon.