Peppered Beef Tenderloin with Merlot

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   1.

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   For the beef: Preheat the oven to 450 degrees F. Set a rack in a roasting pan.

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   Heat a large skillet over medium-high heat until hot.

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   While the pan heats, pat the meat dry and season it generously with salt.

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   Roll the tenderloin in peppercorn mixture to coat, making sure to press the ends in mixture as well.

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   Add vegetable oil to the skillet and heat just until smoking.

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   Brown the meat all over, turning as each side reaches a deep mahogany, about 8 minutes in all.

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   While the meat browns, toss the unpeeled shallots with the olive oil and scatter them in the roasting pan.

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   Transfer the meat to the rack (save the skillet) and roast until an instant-read thermometer inserted in the center registers 125 degrees F, about 30 minutes.

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    Let the meat rest for 10 minutes before carving.

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    2.

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    For the sauce: Wipe any burned bits from the skillet.

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    Add 1 tablespoon of the butter and the sliced shallots to the skillet and cook over high heat until tender, about 2 minutes.

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    Add wine and vegetable broth and scrape the brown bits from the bottom of the skillet with a wooden spoon.

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    Bring to a brisk boil and cook until reduced by about half.

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    Meanwhile, in a small bowl make a paste with remaining 4 tablespoons butter and the flour.

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    Whisk the butter mixture into the reduced wine mixture a little bit at a time.

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    Return to a full boil and cook until thickened, about 2 minutes.

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    Season with salt and black pepper to taste.

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    3.

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    Slice the beef and arrange it on a platter with the roasted shallots.

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    Drizzle some sauce over the meat and serve, passing the remaining sauce.

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    Calories: 585

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    Total Fat: 45 grams

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    Saturated Fat: 17.5 grams

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    Total Carbohydrates: 4 grams

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    Protein: 38 grams

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    Sodium: 560 milligrams

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    Cholesterol: 137.5 milligrams

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    Fiber: 0 grams

* Per serving · 4 servings · Values may vary.