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Bootlegger's Beef

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Bootlegger's Beef
Bon Appétit February 1996

A 2-pound butt-end beef tenderloin roast,
well trimmed
2 tablespoons vegetable oil
1 cup chopped onions
1 cup chopped carrots
1/4 teaspoon dried thyme
1 cup beef stock or broth
1/3 cup blended Canadian whiskey
1 tablespoon all-purpose flour
1 tablespoon butter, room temperature
1/3 cup whipping cream
2 teaspoons coarsely crushed black peppercorns

Preheat oven to 400 degrees F. Pat beef tenderloin dry with paper towels. Sprinkle with salt and pepper. Heat vegetable oil in heavy large ovenproof skillet over medium heat. Add beef to skillet and cook until brown on all sides, about 8 minutes. Add chopped onions, carrots and thyme to skillet. Transfer skillet to oven and roast beef until meat thermometer inserted
into thickest part registers 120 degrees F. for rare, stirring vegetables occasionally, about 30 minutes. Transfer beef to platter. Tent with foil
to keep warm.
Place skillet with vegetables over medium-high heat. Add beef stock and whiskey and bring to boil, scraping up any browned bits. Boil until liquid
is reduced to 2/3 cup, stirring occasionally, about 7 minutes. Strain sauce
and return to same skillet. Mix flour and butter in a small bowl until smooth paste forms. Add to sauce in skillet and whisk until blended. Add whipping cream, crushed black peppercorns and any accumulated juices from beef. Simmer over medium heat until sauce thickens, whisking constantly, about
3 minutes. Season sauce to taste with salt. Cut beef into thick slices and
arrange on platter. Spoon sauce over. 4 servings.

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