Cook the Book: Roasted Beef Tenderloin with Red Wine Butter Sauce

Name: Cook the Book: Roasted Beef Tenderloin with Red Wine Butter Sauce
Ingredients: 1 cup dry red wine; 1 cup red wine vinegar; 1 shallot, thinly sliced; 2 tablespoons whole black peppercorns; 2 thyme sprigs; One 5-pound whole beef tenderloin, trimmed; Fine sea salt and freshly ground black pepper; 3 tablespoons canola oil; 12 ounces cold unsalted butter, cut into pieces