Beef Tenderloin With Cabernet Shallot Sauce

Directions

1. Sprinkle tenderloin with peppercorns and salt, pressing to adhere. In roasting pan, heat oil over medium-high heat; sear tenderloin all over.
2. Roast in 375 F oven till meat thermometer inserted in centre registers 140 F for rare or possibly 150 F for medium-rare, about 55 min. Transfer to cutting bard. Tent with foil; let stand for 15 min before carving.
3. Cabernet Shallot Sauce:Meanwhile, in saucepan, heat half of the butter over medium heat; cook shallots, stirring occasionally, till softened, about 10 min. Stir in sugar, garlic, thyme and bay leaf; cook till shallots are golden brown and caramelized, about 12 min.
4. Add in beef stock, wine and brandy; bring to boil. Reduce heat; simmer till sauce is reduced to about 2 c., about 30 min. Whisk cornstarch with 1 tbsp water; whisk into sauce and boil till thickened and smooth. Throw away bay leaf. Add in roasting pan juices to sauce. Bring to boil; whisk in remaining butter. Serve with roast.