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Beef Tenderloin with Red Wine Mushroom Sauce

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4-5 French shallots, finely chopped
½ stick plus 2 tablespoons butter
2 tablespoons plus ½ cup extra virgin olive oil
1 teaspoon sugar
2 cups sliced mushrooms
2 tablespoons minced garlic
Salt and black pepper to taste
1 teaspoon lemon pepper
½ teaspoon crushed red pepper
4 cups beef broth
1 cup dry red wine
1 cup sweet vermouth
1 cup Mom’s brand Special Marinara
2 bay leaves
1 (4-pound) beef tenderloin
3-4 tablespoons coarse-ground steak rub

Prepare the sauce by caramelizing the shallots in the ½ stick butter and 2 tablespoons olive oil. Stir in the sugar to get the shallots golden brown. Add the mushrooms and garlic, cooking with the shallots just until mushrooms are tender. Season with salt and pepper, plus lemon pepper and crushed red pepper. Add the beef broth, red wine, vermouth and Mom's Special Marinara, along with the thyme and bay leaves. Bring to a boil then reduce heat to a rolling bubble. Reduce the sauce until syrupy, about 30 minutes. Remove bay leaves. Season more if desired, but not before reduction (which intensifies salt) is complete. Reduce heat to keep sauce warm.

Preheat the oven to 475 degrees. Coat the tenderloin with some of the remaining olive oil and then generously crust with steak rub, gently pressing seasoning into meat. Heat the rest of the oil with the 2 tablespoons butter in a large skillet or saute pan. Add as many steaks as fit without crowding, working in 2 or 3 batches if necessary, searing all sides. Roasted in the oven for 20 minutes, then let rest for 10-15 minutes before slicing. Serve slices topped with sauce, with mashed potatoes and caramelized green beans on the side. Serves 6.
 

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