
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
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Directions
Learn how to make this recipe at Serious Eats