Link to original recipe:
http://www.finecooking.com/recipes/spice-rubbed-roast-beef-tenderloin-red-wine-sauce.aspx
I modified only a little (amounts listed below are with modification)--I halved the first part of the original recipe because it was intended for 8-10 servings; we only had 4 people to serve and still ended up with a good amount of leftovers. I still made the sauce part as the original amount because we like sauce and wanted to be sure about the reductions going correctly.
Ingredients:
For the beef/seasoning--
1 T. extra-virgin olive oil
1 T. finely chopped fresh thyme
1/2 T. ground fennel seed (we used whole and ground it by hand)
1/4 tsp. caraway seeds, coarsely ground (we also did by hand, but I will use spice grinder next time, as this is rather difficult)
1/2 T. Kosher salt
3/4 tsp. fresh ground/cracked back pepper
2 1/2 lb. butt-end of whole beef tenderloin, trimmed
For the sauce:
2 T. unsalted butter, divided
1 T. olive oil (or canola; I used olive)
4 oz. cremini mushrooms, thinly sliced
1 medium thinly sliced shallot
1/4 tsp. granulated sugar
1/4 tsp. Kosher salt
3 large sprigs fresh thyme
1 tsp. cracked black peppercorns
1 bottle (750 mL) dry red Zinfandel or Shiraz (I used Barefoot Zinfandel), divided
1 can (14.5 oz.) lower salt beef broth
1 T. all-purpose flour
freshly ground/cracked black pepper
Directions:
1. In a small bowl, combine the olive oil and all seasonings (in the "seasoning" part of ingredients list). Pat the tenderloin dry with a paper towel and then, using your hands, coat it evenly all over with the spice mixture.
2. Place the roast on a wire rack on a rimmed baking sheet and let rest at room temperature for 1 hour.
3. Meanwhile, make the sauce. Begin with a 10 inch skillet over medium heat and melt 1 T. of the butter.
4. Add the mushrooms, shallot, sugar, and salt. Cook, stirring often, for about 6 minutes.
5. Add the thyme, peppercorns, and half of the wine. Bring to simmer and keep simmering to reduce the wine until it just covers the solids, around 10-15 min. (I went 12).
6. Add remaining wine slowly, keeping at simmer. Continue simmering to reduce again until just covers the solids, another 10-12 min. more. (I went 10).
7. Add beef broth slowly, keeping at simmer. Continue simmering until reduced by half, around 15 minutes.
8. Strain through a fine mesh strainer set over a 1 quart measuring cup (or, as I did, just a regular mixing bowl) and press lightly on solids to expel most of liquid. If you have more than 1 1/2 c. liquid, return to pan to simmer down until you have 1 1/2 c. (I had just over 1 cup, so no extra reduction needed).
9. In a 1 quart saucepan over low heat, melt remaining 1 T. of butter. Whisk in the flour and cook, whisking continuously, until smooth and light beige in color, around 1 minute.
10. Slowly add the wine reduction, whisking constantly, making sure to keep sauce smooth.
11. Bring to a simmer and cook until slightly thickened, about 3 minutes. Season to taste with salt and pepper.
12. To roast the beef: position a rack in center of oven and heat to 375°F.
13. Roast the beef until desired level of doneness (check with an instant-read thermometer): 120°F for rare, 125-130°F for medium-rare, or 135°F for medium. I went for medium rare, which took about 40 minutes.
14. After removing from oven, let beef rest 15 minutes prior to serving. (Note: tent with foil for this part; original recipe did not say to do so and meat was barely serving temperature by time we served.)
15. Slice up and serve with sauce, and remaining solids if desired (not indicated in original recipe, but they are delicious, I recommend it!) Enjoy!!
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