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Roast Fillet of Beef in Red-Wine Sauce

1 center-cut fillet of beef, about 1 3/4 pounds, well trimmed and tied
Salt and freshly ground pepper to taste
1 tablespoon oil
2 tablespoons finely chopped shallots
1 cup dry red wine
1/2 cup fresh or canned beef broth
2 sprigs fresh thyme or 1/2 teaspoon dry
1 small bay leaf
2 tablespoons butter


Preheat oven to 450 degrees. Sprinkle meat on all sides with salt and pepper. Rub with oil. Put beef in a small shallow roasting pan and place on bottom rack of oven. Bake 25 minutes, turning once or twice as it roasts. Transfer meat to a warm platter. Cover loosely with foil to keep it warm. Pour off fat from pan. Place pan on top of stove and add shallots. Cook briefly, stirring, and add wine. Cook and reduce by half. Add broth, thyme, bay leaf and any juices that have accumulated around beef. Cook over high heat for about 5 minutes or until the sauce is reduced by 3/4 cup. Swirl in the butter. Transfer meat to a warm serving platter. Strain sauce over meat, slice on the bias and serve.

Source: cooking.nytimes.com