Here's a special-occasion roast enhanced with classic
Provençal seasonings. Roasting two large ends of tenderloin
instead of one whole piece ensures even cooking. (The meat needs
to be coated with its aromatic rub, then chilled for at least six
hours before roasting.) Serve this elegant dish with Scalloped
Potatoes with Goat Cheese and Herbes de Provence and a sauté
of green beans, zucchini and red bell pepper.
Pair with a good sturdy Cabernet like
the
1998 Camellia Cellars Cabernet Sauvignon.
Sauce
2 tablespoons olive oil
2 1/2 cups sliced shallots (about 12 ounces)
2 tablespoons minced garlic
1 teaspoon sugar
1 tablespoon all purpose flour
1 tablespoon minced fresh thyme
2 teaspoons minced fresh rosemary
1 bay leaf
1 teaspoon grated orange peel
Pinch of ground nutmeg
Pinch of ground cloves
3 1/4 cups canned beef broth
1 1/2 cups dry red wine
1/4 cup brandy
Tenderloin
2 tablespoons fresh rosemary leaves
2 tablespoons fresh thyme leaves
4 large garlic cloves, peeled
2 bay leaves
1 large shallot, peeled, quartered
1 tablespoon grated orange peel
1 tablespoon coarse salt
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons olive oil
2 2-pound (large end) beef tenderloin pieces, trimmed
1/4 cup (1/2 stick) unsalted butter, room temperature
For sauce:
Heat oil in large saucepan over medium-low heat. Add shallots and
garlic; sauté until tender, about 10 minutes. Stir in sugar;
sauté until shallots are golden, about 15 minutes longer.
Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute.
Pour in broth, wine and brandy. Boil until sauce is reduced to 1
3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days
ahead. Chill.)
For tenderloin:
Grind first 10 ingredients in processor. With machine running, add
oil and blend well. Spread mixture evenly over all sides of tenderloins.
Place beef in large glass baking dish. Cover with foil; chill at
least 6 hours. (Can be made 1 day ahead. Keep chilled).
Preheat oven to 400°F. Place beef on rack in
large roasting pan. Roast until meat thermometer inserted into center
of beef registers 125°F for rare, about 35 minutes. Remove from
oven and cover with foil; let stand 10 minutes.
Transfer beef to cutting board. Pour any accumulated
juices from roasts into sauce. Bring sauce to boil. Remove from
heat; whisk in butter. Season with salt and pepper. Slice beef.
Serve with sauce.
Serves 8. Recipe from Bon Appetit.
|
