4-lb. Beef tenderloin roast (tied with butcher’s string every 1-1/2 inches)
Vegetable oil
2 T coarsely ground pepper
Salt
1 c low-sodium Chicken Broth
¼ c Red Wine
1 t Dijon Mustard
1/4 t dried Thyme Leaves
1-1/2 T Cornstarch dissolved in 1 T water
In a heavy roasting pan, heat over medium high heat for 5 minutes. Rub roast with oil, sprinkle with pepper and a generous amount of salt. Sear until well browned, about 2-1/2 minutes per side, for a total of 10 minutes.
Put wire rack in roasting pan and set beef on it. Heat oven to 425, put beef in oven and roast until a meat thermometer registers:
130 degrees for medium rare
135 for medium
about 40-45 minutes. Remove roast from oven and let rest for 15 minutes.
In the meantime, mix broth, wine, mustard and thyme in a bowl. Pour off fat. Return pan to stove and add liquid, stirring to scrape up browned bits. Pour this pan sauce into a small saucepan and set aside. Bring pan sauce to a simmer, stir in dissolved cornstarch and cook until lightly thickened. Cut roast into slices – ½” thick. Serve immediately. Serves 8.