Ingredients
1 2-1/2- to 3-lb. beef tenderloin roast (preferably the head piece), trimmed of silverskin, at room temperature
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 Tbs. cold unsalted butter
3 large shallots, halved and thinly sliced lengthwise (about 1 cup)
3/4 cup dry red wine, preferably a fruity California Cabernet Sauvignon
1 sprig fresh rosemary, plus 1/2 tsp. chopped
3/4 cup homemade or low-salt beef broth
Fine Cooking
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1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 Tbs. cold unsalted butter
3 large shallots, halved and thinly sliced lengthwise (about 1 cup)
3/4 cup dry red wine, preferably a fruity California Cabernet Sauvignon
1 sprig fresh rosemary, plus 1/2 tsp. chopped
3/4 cup homemade or low-salt beef broth
Description
Fine Cooking
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