1 beef tenderloin, about 5 to 6 pounds
1/4 cup red wine, such as pinot noir or burgundy
4 cloves garlic, finely minced
2 teaspoons Cajun seasoning blend
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Vegetables: 2 1/2 pounds red or gold potatoes, peeled and cut into 1-inch pieces 4 medium carrots, peeled, cut in 1 1/2-inch slices and quartered lengthwise 1 large onion, cut in wedges 2 cloves garlic, minced 1/2 teaspoon salt 1/8 teaspoon pepper 3 tablespoons olive oil
Sauce: 1 tablespoon olive oil 1 tablespoon butter 1 cup thinly sliced shallots 3 cups beef broth 1 cup red wine, such as pinot noir or burgundy
Put the tenderloin in a large food storage bag with 1/4 cup red wine, the 4 cloves of garlic (minced), Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Seal the bag and refrigerate for about 2 hours. Lightly oil a large shallow roasting pan. Heat oven to 425°. Toss potatoes, carrots, and onion with the minced garlic, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 3 tablespoons olive oil. Arrange the vegetables in the prepared pan and cover with foil. Roast for 20 minutes. Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over low heat; add 1 cup sliced shallots and sauté, stirring occasionally, until lightly browned. Pour in the beef broth and red wine; bring to a boil. Reduce heat to medium-low and simmer for about 15 minutes, or until reduced by about one-third to one-half. Pour the marinade off the beef and add it to the sauce. Simmer for 2 minutes longer. Set aside and keep warm. Remove the foil from vegetables and place the beef tenderloin on the vegetables. Roast uncovered until the beef registers about 150° on a meat thermometer for medium, or to about 140° for medium rare., about 1 hour to 1 hour and 15 minutes. Lift tenderloin out and place on a cutting board; loosely cover with foil. Let the tenderloin stand for about 10 minutes. Slice tenderloin and serve with the sauce and vegetables. Serves 6.
