Wow your guests with ease! My roasted beef tenderloin paired with a rich red wine sauce is simple, sophisticated, and foolproof.
INGREDIENTS
FOR THE SAUCE
8 tablespoons unsalted butter, divided
¾ cup finely chopped shallots, from 2-3 large shallots
1¼ cups red wine
3 cups beef broth
6 fresh thyme sprigs
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 teaspoon sugar
2 tablespoons all-purpose flour
FOR THE BEEF
1 (2 to 3 lb) center-cut beef tenderloin roast
Kosher salt (½ teaspoon per pound of beef)
