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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
