Peppery Beef Tenderloin with Pinot Noir Sauce

4 Servings

4 tablespoons (1/2 stick) butter, room temperature
1 tablespoon all purpose flour
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup finely chopped celery
2 tablespoons tomato paste
1-1/4 cups Pinot Noir or other dry red wine
1-1/4 cups canned low-salt chicken broth
1-1/4 cups canned beef broth

1 1-1/2-pound beef tenderloin, trimmed
2 tablespoons cracked black pepper

Mix 2 tablespoons butter and flour in small bowl. Set aside. Melt 1 tablespoon butter in heavy large skillet over low heat. Add onion, carrot and celery; saute until vegetables are tender, about 10 minutes. Add tomato paste; stir until vegetables are coated. Add wine; boil until liquid is reduced by half, about 3 minutes. Add both broths; boil until liquid is reduced to 1-1/4 cups, about 5 minutes. Strain liquid, discarding solids. Return liquid to skillet. Add butter-flour mixture to sauce; whisk over medium heat until sauce thickens, about 1 minute. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 500 degrees. Sprinkle beef with cracked pepper and salt. Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat. Add beef to skillet and cook until brown on all sides, about 5 minutes. Transfer beef to roasting pan.

Roast beef until thermometer inserted into thickest part of meat registers 125 degrees for medium-rare, about 25 minutes. Remove from oven; let rest 5 minutes.

Rewarm sauce over tow heat; mix in any juices from roasting pan. Cut beef crosswise into 1/2-inch-thick slices, Overlap slices on platter. Spoon some sauce over. Pass remaining sauce separately.