Roasted Beef Tenderloin with Red Wine Butter Sauce Recipe | Cook the Book

Ingredients (9)

• 1 cup dry red wine
• 1 cup red wine vinegar
• 1 shallot, thinly sliced
• 2 tablespoons whole black peppercorns
• 2 thyme sprigs
• One 5-pound whole beef tenderloin, trimmed
• Fine sea salt and freshly ground black pepper
• 3 tablespoons canola oil
• 12 ounces cold unsalted butter, cut into pieces