Beef Tenderloin with Pink Peppercorn Shallot Sauce

Whole tenderloin of beef, trimmed of fat, approximately 4 lbs.
Salt and pepper
For the sauce:
1 cup shallots, chopped
4 Tbsp. butter
2 Tbsp. flour
2 tsp. crushed pink peppercorns
1 (14-oz.) can beef stock
2 cups fine red wine
2 Tbsp. tomato paste
2 Tbsp. Italian flat leaf parsley, chopped

Remove the tenderloin from refrigerator 1 hour before cooking. Prepare the sauce now. Melt butter in a deep sauce pan, sauté shallots until soft, add flour and peppercorns, stir for 1 minute. Add wine, beef stock and tomato paste. Simmer for about 1 hour to reduce to a sauce consistency.

Preheat the oven to 500 degrees F. Rub the roast with olive oil, and season with salt and pepper. Place in a large roasting pan. Place pan in oven for 10 minutes to sear in juices. Reduce temperature to 425 degrees F, and continue roasting for 20-25 minutes or until instant-read thermometer reads 125 degrees F for medium rare (118 degrees F for rare). Remove from oven and place on cutting board.

Cut the roast into 1-inch slices, allowing 2 per person. Spoon the sauce over the sliced meat and finish with sprinkle of chopped parsley.

Serves 2

Recipe used with permission from Kristin Goltra, chef and food stylist.