Beef Tenderloin with Peppercorn Crust and Whiskey Sauce

6 Servings

SAUCE
l/2 pounds beef neck bones
4 large shallots, coarsely chopped
6 garlic cloves, coarsely chopped
2 large carrots, coarsely chopped

1 cup whiskey
1 tablespoon tomato paste
4 fresh thyme sprigs or 1 teaspoon dried
2 teaspoons four-peppercorn mix or whole black peppercorns
2 cups chicken stock or canned low-salt broth
2 cups beef stock or canned unsalted broth

BEEF
1/4 cup four-peppercorn mix or whole black peppercorns, lightly crushed
1 tablespoon cornstarch
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
1 teaspoon chopped fresh oregano or l/4 teaspoon dried
2 tablespoons vegetable oil
1 2-pound beef tenderloin roast

FOR SAUCE: Brown beef bones, shallots, garlic and carrots in heavy large saucepan over medium heat, stirring occasionally, about 20 minutes. Add whiskey increase heat and boil until liquid is reduced by half, about 5 minutes. Mix in tomato paste, thyme and peppercorns. Add both stocks and boil until liquid is reduced to 1 cup, about 20 minutes. Strain through fine sieve into heavy small saucepan. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate.)

FOR BEEF-: Preheat oven to 350 F. Mix first 4 ingredients on large plate. Brush 1 tablespoon oil over beef. Roll beef in peppercorn mixture, coating completely. Season with salt.

Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat. Add beef and brown on all sides, about 5 minutes. Transfer skillet to oven and roast until meat thermometer inserted into center of beef registers 140 degrees for rare, about 30 min- utes or 170 degrees for well done. Let beef stand 10 minutes.

Slice beef and arrange on plates. Bring sauce to simmer. Spoon over beef.