Roast beef tenderloin with red wine sauce

1. FOR THE SAUCE

2. Melt 5 tbsp of butter in a medium saucepan. Add the shallots and cook over med low heat, stirring occasionally, until soft and translucent, 7 to 8 mins. Add the wine, beef broth, thyme, salt, pepper and sugar, and bring to a boil.

3. Cook over med heat for about 30 mins, or until liquid is reduced by about half.

4. While the liquid is reducing, place the remaining 3 tbsp of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.

5. Once the wine mixture is reduced, turn heat to low and remove thyme sprigs. Whisk the flour butter paste, a tsp at a time, into the simmering liquid, and simmer for a few mins, until the sauce has thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)

6. FOR THE TENDERLOIN

7. Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat oven to 400F.

8. Season the beef all over with salt and pepper. Heat oil in an oven-proof skillet over med high heat until almost smoking. Cook, turning with tongs, until well browned, about 10 mins total. Transfer the skillet directly to the preheated oven. (If your pan isn't oven proof, transfer the roast to a lightly oiled roasting pan) Roast until a thermometer inserted into the centre of the meat registers 130F for medium rare. Keep in mind that the temp will continue to rise about 5 degrees while the meat rests.

9. Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 mins. Place a dishtowel or oven mitt over the handle of the roasting pan to remind you that its hot.

10. Carefully discard the fat from the roasting pan. Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring the broth to a boil, scraping the brown bits from the bottom of the pan. Add the flavourful broth to the red wine sauce, and then bring the sauce to a simmer.

11. Carve the tenderloin into 1/3 inch slices and serve with the red wine sauce.