2½ to 3 lbs (1.25 to 1.5 kg) centre-cut piece beef tenderloin at room temperature
1 tbsp (15 mL) extra virgin olive oil
Salt and freshly ground pepper
2 tbsp (30 mL) unsalted butter
4 shallots, peeled and thinly sliced
1 sprig fresh thyme
1 cup (250 mL) dry red wine
1 cup (250 mL) beef stock
- Preheat the oven to 450˚F (230˚C).
- Brush the tenderloin with the oil and place in a roasting pan lined with aluminum foil. Season the beef with salt and pepper.
- Over medium heat, melt the butter in a frying pan. When hot, add the shallots, thyme sprig and pinch of salt. Cook, stirring over medium heat until the shallots soften and begin to caramelize, 10 to 15 minutes.
- While the shallots are cooking, place the beef in the oven and roast for 25 minutes for rare and 30 minutes for medium or until an instant-read thermometer registers 120˚F (49˚C) for rare or 125˚F (52˚C) for medium. (Remember, the temperature of the beef will rise 5˚F/2˚C as it rests.) When beef is cooked, remove it from oven, wrap it in the aluminum foil and let it rest 10 to 15 minutes.
- Pour the red wine into the frying pan with the caramelized shallots and bring to a boil to deglaze the pan by scraping the bottom. Add the stock and boil gently for 5 to 7 minutes or until you have about 1 cup (250 mL) of sauce. Remove the thyme and season with salt and pepper.
- Unwrap the tenderloin and place on a carving board and add any juices from the meat to the sauce. Slice the meat and serve with the sauce.