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Serves: 8
For
the sauce:
2 tablespoons olive oil
2 cups sliced shallots
1
tablespoon minced garlic
1 tablespoon all-purpose flour
1 teaspoon
minced fresh thyme
1 teaspoon minced fresh rosemary
1 bay leaf
4
cups beef broth
2 cups dry red wine
1/4 cup brandy
For
tenderloin:
2 2-pounds beef tenderloin pieces, trimmed
2 tablespoons
olive oil
1 tablespoon fresh thyme, chopped
4 cloves minced garlic
2 teaspoons salt
1 teaspoon ground black pepper
Sauce:
Heat
oil in a large saucepan over medium heat. Add shallots and garlic; sauté
until golden, about 15 minutes. Add flour and herbs, and stir one minute. Pour
in broth, wine and brandy. Mix well and boil the sauce until it is reduced to 2
cups, about 20 minutes. (Can be made 2 days ahead. Refrigerate.)
Tenderloins:
Preheat oven to 450 degrees. In a mixing bowl, combine
oil, thyme, garlic, salt and pepper. Spread mixture evenly over all sides of
tenderloins.
Place beef in a large roasting pan. Brown evenly on top of
stove. Roast until meat thermometer inserted into center of beef registers 125
degrees F. for rare, about 25 minutes. Remove roasts from oven and cover with
foil, let stand for 10 to 15 minutes.
Slice beef on a cutting board.
Arrange on serving platter. Pour juices from roasts into sauce. Heat sauce and
serve with beef.
