1 Tablespoon dried thyme Kosher salt and fresh ground pepper Olive oil One 3 lb beef tenderloin roast 2 lbs. shallots, peeled and sliced 2 bulbs fennel, trimmed and thinly sliced 1 cup dry red wine 1 cup Marsala 1 cup gf beef stock 1 Tablespoon fresh thyme and sprigs for garnishing
Directions
Preheat oven to 400 degrees F. Rub the roast all over with olive oil and sprinkle with the dried thyme, salt and pepper. Add 2 Tablespoons oil to a large, heavy, deep skillet or pot over medium-high heat. When hot, add roast and brown on all sides. Transfer roast to a plate. Add 1 Tablespoon oil to same skillet and when hot, add shallots and fennel. Saute, scraping bottom of skillet until vegetables are just tender, about 10 minutes. Add wines and broth to skillet and bring to a boil. Let boil for about 5 minutes then place roast in the center of the skillet and top with a few vegetables. Cover skillet and place in the oven. Bake for 45 minutes or until internal temperature of meat registers 135 degrees F. Transfer roast to a platter and let rest for 10 minutes covered with foil. Mix fresh thyme with vegetables and season to taste with salt and pepper. Serve sliced tenderloin ontop of a bed of vegetables and sauce. Garnish with thyme sprig.
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