4 lbs beef tenderloin, premium oven roast
3 tablespoons black peppercorns, coarsely crushed
1 teaspoon salt
3 tablesppons olive oil

SAUCE

4         tablespoons butter
2         cup dices shallots
1         teaspoon sugar
3         garlic cloves, minced
1         tablespoon minced fresh thyme
3 1/4   cup beef stock
1/2      cup dry red wine
1/4      cup brandy
1         bay leaf
2         tablespoons cornstarch

1. Sprinkle beef with peppercorns & salt, pressing to adhere.
2. Heat oil in roasting pan, over medium-high heat; sear beef all over.
3. Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in centre registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving.
4. Sauce: Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.
5. Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes.
6. Add stock, wine, brandy & bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups.
7. Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.
8. Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.