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Kennedy's Beef Tenderloin
MyCookbook Recipe Database
MyCookbook Member: AprilG
Recipe Category: Beef
Recipe Preparation Level: easy
2 lb beef tenderloin roast, well trimmed
2 tbls oil
1 cup chopped onions
1 cup chopped carrots
1/2 tsp thyme
1 cup beef broth
1/3 cup Canadian whisky
1 tbls flour
1 tbls butter, room temperature
1/3 cup heavy cream
3 tsps coarse crushed peppercorns
Heat oven to 400F. Pat tenderloin dry. Sprinkle with salt and pepper. Heat oil in heavy ovenproof skillet over medium. Add beef and cook til brown on all sides. Add onions, carrots and thyme to skillet.
Transfer to oven and roast til meat thermometer registers 120F (rare), stir vegetables occasionally, about 30 minutes. Transfer beef to platter. Cover with foil.
Put skillet with veggies over medium-high. Add beef broth and whisky, bring to boil, scrape up any brown bits. Boil til liquid reduces to 2/3 cup, stirring occasionally. Strain and return to skillet.
Mix flour and butter til smooth paste forms. Add to skillet and whisk til blended. Add cream, crushed black peppercorns and any juices from beef on platter. Simmer at medium til thick, whisking constantly. Season with salt.
Cut beef in slices and arrange on platter. Spoon sauce over.
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