Peppered Beef Tenderloin with Merlot
Ingredients
- 1 5-pound center-cut beef tenderloin, tied
- Kosher salt
- 4 tablespoons prepared coarsely ground peppercorn spice medley
- 3 tablespoons vegetable oil
- 10 unpeeled shallots
- 2 tablespoons extra-virgin olive oil
- 5 tablespoons unsalted butter, softened
- 3 medium shallots, peeled and sliced
- 1 750-milliliter bottle Merlot
- 2 cups vegetable broth
- 1/4 cup all-purpose flour
- Kosher salt
- Freshly ground black pepper
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