Shelly's Recipe

BEEF TENDERLOIN WITH PAN SAUCE

Category: Roasts/Tenderloin - Beef

1 (2 1/2 lb) piece beef tenderloin
2 tbsp canola oil, divided
1/4 tsp salt
1/2 tsp freshly ground pepper, divided
1/3 cup minced shallots
1 tbsp tomato paste
1 (14 oz) can reduced-sodium beef broth
3/4 cup red wine
2 tbsp flour
1 1/2 tbsp butter, softened

Heat oven to 450. Place tenderloin in shallow metal roasting pan; rub with 1 tbsp of the oil. Sprinkle top and sides with salt and 1/4 tsp of the pepper. Place pan over medium-high heat; cook 4 to 6 minutes, turning to brown beef on all sides. Place pan in oven; immediately reduce oven temperature to 400. Bake 30 minutes or until internal temperature reaches 140 degrees.

Meanwhile, heat medium saucepan over medium heat until hot. Add remaining 1 tbsp oil; heat until hot. Add shallots; cook 2 to 3 minutes until slightly softened and beginning to brown. Add tomato paste and remaining 1/4 tsp pepper; stir to blend. Add broth and wine; increase heat to high. Boil 10 minutes to reduce.

In small bowl, whisk together flour and butter to form paste (beurre manie); slowly whisk into boiling liquid. Boil 1 to 2 minutes or until thickened. Remove from heat; place plastic wrap directly on surface.

Remove tenderloin from pan; place on serving platter. Cover loosely with foil; let stand 5 to 10 minutes. Add wine sauce to roasting pan; stir, scraping up browned bits from bottom of pan. Bring to a boil over medium-high heat; boil 1 minute or until thickened. Slice tenderloin; serve with sauce. Serves 6