Roast Fillet of Beef in Red-Wine Sauce

Name: Roast Fillet of Beef in Red-Wine Sauce
Total time: 40 min
Yield: 4 - 6 servings
Cuisine: french
Ingredients: 1 center-cut fillet of beef, about 1 3/4 pounds, well trimmed and tied; Salt and freshly ground pepper to taste; 1 tablespoon oil; 2 tablespoons finely chopped shallots; 1 cup dry red wine; 1/2 cup fresh or canned beef broth; 2 sprigs fresh thyme or 1/2 teaspoon dry; 1 small bay leaf; 2 tablespoons butter

By Pierre Franey

Total Time: 40 minutes
Rating: 4(105)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 - 6 servings

1center-cut fillet of beef, about 1¾ pounds, well trimmed and tied
Salt and freshly ground pepper to taste
1tablespoon oil
2tablespoons finely chopped shallots
1cup dry red wine
½cup fresh or canned beef broth
2sprigs fresh thyme or ½ teaspoon dry
1small bay leaf
2tablespoons butter

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 450 degrees.
Step 2
Sprinkle meat on all sides with salt and pepper. Rub with oil.
Step 3
Put beef in a small shallow roasting pan and place on bottom rack of oven. Bake 25 minutes, turning once or twice as it roasts.
Step 4
Transfer meat to a warm platter. Cover loosely with foil to keep it warm.
Step 5
Pour off fat from pan. Place pan on top of stove and add shallots. Cook briefly, stirring, and add wine. Cook and reduce by half. Add broth, thyme, bay leaf and any juices that have accumulated around beef. Cook over high heat for about 5 minutes or until the sauce is reduced by ¾ cup. Swirl in the butter.
Step 6
Transfer meat to a warm serving platter. Strain sauce over meat, slice on the bias and serve.