Beef Tenderloin & Easy Wine Sauce
"Searing the beef tenderloin roast in a skillet gives a lovely browned appearance to the meat and seals in the flavorful juices. Fresh peppercorns, thyme, and bay leaves steep in the red wine and onion gravy imparting subtle but savory flavors...."
INGREDIENTS
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2 teaspoons vegetable oil
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1 beef tenderloin roast (about 2-1/2 pounds), trimmed and tied for roasting
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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4 tablespoons unsalted butter
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1/4 cup chopped onion
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1/2 cup dry red wine
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8 whole peppercorns
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1 bay leaf
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1 sprig fresh thyme (or 1/8 teaspoon dried)
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2 cups beef broth
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3 tablespoons flour
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