WHOLE ROASTED BEEF TENDERLOIN WITH RED WINE BUTTER SAUCE

Whole Roasted Beef Tenderloin with Red Wine Butter Sauce image

Number Of Ingredients 9

1 cup Dry Red Wine
1 cup Red Wine Vinegar
1 piece Shallot
2 tablespoons Whole black peppercorns
2 sprigs Fresh Thyme
5 pounds Whole beef tenderloin
3 tablespoons Canola oil
3 sticks Cold Unsalted butter
1/4 teaspoon Fine sea salt and freshly ground pepper

Steps:

Preheat oven 400 degrees
Place red wine, vinegar, shallot, peppercorns, and thyme in a small saucepan over high heat: cook until reduced to 1/2 c, about 10 minutes. Remove from heat and set aside.
Generously season tenderloin on all sides with salt and pepper. Tie roast up with cotton string.
Heat oil in a large heavy-bottomed roasting pan over high heat on stove. Carefully add tenderloin and transfer roasting pan to oven. Roast, turning every 5 minutes, until medium (160 degrees) 20-25 minutes.
Meanwhile, slowly whisk the cold butter into the warm wine reduction until emulsified. Strain through a fine mesh sieve into a small saucepan; season with salt and pepper and keep warm.
Remove tenderloin from oven and let stand for 5 minutes. Transfer to a cutting board and slice crosswise; arrange slices on a large platter. Pour any juices that have accumulated in the roasting pan into the red-wine sauce and stir to combine. Serve beef accompanied with sauce.