Beef Tenderloin with Red Wine Sauce

Total time: 40 minutes
    Cooking time can vary depending on the size of the roast.  A meat thermometer is best.  Start checking after 20 minutes for a small roast and 30 for a larger one. Remember it will cook a bit more once off the heat.

 Ingredients:

• The Beef
• whole or piece of beef tenderloin, about 6oz (180gr) per person - but at least 16oz (480gr)
• 1 tbs olive oil
• 1 tsp dried thyme
• 1 tbs Worcestershire sauce
• The Sauce
• 2 shallots
• 2 cloves garlic
• 1 cup (8oz, 240ml) red wine
• 1/2 cup (4oz, 120ml) beef stock
• 1 tsp fresh or dried thyme
• 1 tsp Balsamic vinegar
• 1 tbs cornstarch (maizena, corn flour) dissolved in 1 tbs water

 Instructions:

• The Beef
• Rub beef with oil, thyme and Worcestershire.
• Roast in 400F (200C) oven for 25 - 40 minutes, depending on size and desired finish - 105F (48C) for rare, 115F (52C) for medium-rare, 130F (54C) for medium.   The temperatures are lower than normal because it's a small piece of beef.  The tenderloin in the photo was taken out of the oven at 115F, after app. 40 minutes.
• Allow to rest for 10 - 15 minutes before slicing.
• The Sauce
• Finely chop shallots and garlic.
• Heat oil in saucepan medium-high heat.  Add shallots and garlic; sauté 1 - 2 minutes.
• Reduce heat to low and add red wine.  Simmer until reduced by half. 
• Add beef stock and simmer until reduced by half again.
• Dissolve cornstarch in water and add to sauce, stirring until thick.
• Add thyme, vinegar and keep warm until ready to use.
• To serve
• Cut the beef into 1/2" (1.5cm) slices and arrange on a warm platter.  Spoon some sauce on the side and serve.