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1
Heat oven to 400 degrees.
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2
Peel shallots; slice lengthwise into 1/4 inch wide pieces.
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3
Place shallots and carrot in ungreased 13x9 pan.
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4
Add 1 teaspoon oil; toss to coat vegetables.
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5
Bake at 400 degrees for 20-25 minutes or until vegetables are tender.
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6
Use smalll amount of beef broth to loosen any browned bits from bottom of pan.
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7
In large saucepan, combine roasted vegetables with browned bits from pan, remaining beef broth, wine, tomato paste, thyme and bay leaf; blend well.
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8
Bring to a boil over medium-high heat.
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9
Cook about 30 minutes or until reduced to about 2 cups (about half of total).
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10
Cool 30 minutes.
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11
Remove bay leaf.
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12
In blender container, blend vegetables with liquid until pureed.
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13
Cover; refrigerate.
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14
Increase oven temperature to 450 degrees.
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15
Place beef tenderloin in shallow metal roasting pan.
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16
Rub with 1 tablespoon oil; sprinkle top and sides with pepper.
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17
Place pan over medium-high heat; cook until beef is browned on all sides.
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18
Place in 450 degree oven.
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19
Immediately reduce oven temperature to 375 degrees; bake 40-50 minutes or until thermometer inserted in center reaches 140 degrees.
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20
Remove beef tenderloin from pan.
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21
Add small amount of vegetable sauce to pan; stir to loosen any browned bits.
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22
In saucepan, bring remainder of sauce to a boil, adding sauce from roasting pan.
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23
Cut tenderloin into slices.
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24
Serve with sauce.
