BEEF TENDERLOIN WITH PEPPERCORN CRUST AND WHISKEY SAUCE

BEEF TENDERLOIN WITH PEPPERCORN CRUST AND WHISKEY SAUCE image

Yield 6 servings

Number Of Ingredients 18

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Sauce:
*1-1/2 lbs beef neck bones
*4 large shallots, coarsely chopped
*6 garlic cloves, coarsely chopped
*2 large carrots, coarsely chopped
*1 cup whiskey
*1 tablespoon tomato paste
*4 fresh thyme sprigs or 1 teaspoon dried
*2 teaspoons four peppercorn mix or whole black peppercorns
*2 cups chicken stock or canned low-salt broth
*2 cups beef stock or canned unsalted broth
Beef:
*1/4 cup four peppercorn mix or whole black peppercorns, lightly crushed
*1 tablespoon cornstarch
*2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
*1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
*2 tablespoons vegetable oil
*1 2lb beef tenderloin roast

Steps:

For Sauce: Brown beef bones, shallots, garlic and carrots in heavy saucepan over medium heat, stirring occasionally, about 20 minutes. Add whiskey, increase heat and boil until liquid is reduce by half, about 5 minutes. Mix in tomato paste, thyme and peppercorns. Add both stocks and boil until liquid is reduced to 1 cup, about 20 minutes. Strain through fine sieve into heavy small saucepan. Season to taste with salt. For Beef: Preheat oven to 350 degrees. Mix first 4 ingredients on large plate. Brush 1 tablespoon oil over beef. Roll beef in peppercorn mixture, coating completely. Season with salt. Heat remaining 1 tablespoon oil in heavy ovenproof skillet over medium-high heat. Add beef and brown on all sides, about 5 minutes. Transfer skillet to oven and roast until meat thermometer inserted into center of beef registers 130 degrees for rare, about 30 minutes. Let beef stand 10 minutes. Slice beef and arrange on plates. Brings sauce to simmer. Spoon over beef.