Makes 8 servings. Difficulty
24 pitted prunes 1/2 cups Madiera wine 3 Tablespoons vegetable oil 1 4 pound beef tenderloin roast, trimmed and tied Salt and freshly ground black pepper 2 large shallots 1 cup red wine 2 cups gf chicken stock 2 Tablespoons cold unsalted butter
Two days ahead of time, soak prunes in Madiera wine. Cover and set aside at room temperature.
Preheat oven to 450 degrees F.
Set a roasting pan over 2 burners; heat oil over medium-high heat.
Season entire tenderloin with salt and freshly ground pepper. When pan is hot, add roast and brown all sides.
Transfer roasting pan to oven and roast for about 20 minutes, or until internal temperature of meat is 125 degrees F. (medium-rare). Remove roast from oven, tent with foil and allow to rest.
Discard any fat from pan. Set pan over two burners and heat over medium-low heat. Add shallots and wine; simmer until wine is reduced by half, about 7 minutes. Increase heat to medium-high, add 1-1/2 cups chicken stock and boil until reduced by half. Add prune flavored Madiera and boil until reduced to 1-1/2 cups, about 8 minutes.
Into a saucepan, pour sauce and add prunes and remaining chicken stock. Simmer over low heat, stirring occasionally.
Carve roast into 1/4" slices. Pour any juices that have accumulated on beef platter into saucepan. Whisk in butter, 1 tablespoon at a time. Adjust seasonings to taste with salt and freshly ground black pepper. Serve sauce alongside beef.
Be sure to plan ahead when making this. The prunes need to soak in Madiera wine for 2 days before preparing roast.