Enjoy this French-style roast.
- 3 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped garlic
- 2 tablespoons olive oil
- One 3 pound beef fillet roast
- Fresh ground pepper
- 6 tablespoons cold butter, divided
- 1 cup sliced shallots
- 1 teaspoon sugar
- 1/2 cup red wine
- 2 tablespoons balsamic vinegar
- 2 cups beef broth
- Salt and freshly ground pepper
Combine marinade ingredients and brush over roast. Marinate for up to 12 hours refrigerated.
Preheat oven to 450oF. Place roast on a rack over a roasting pan. Place in oven and bake for 25 to 30 minutes until juices are pink or until desired degree of doneness. Remove from oven and let sit for 10 minutes while making sauce.
Heat 2 tablespoons butter in skillet on medium-high heat, reserving remaining butter. Add shallots and sauté until softened and slightly brown, about 3 minutes. Add sugar, cook 1 minute, add red wine and balsamic vinegar. Reduce heat and cook for 10 minutes or until wine is reduced to 1 tablespoon. Add broth and simmer 10 to 15 minutes or until reduced by half. Remove from heat and whisk in remaining butter piece by piece until sauce thickens.