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SERVES 4

Ingredients

• 2 lbs. New Brunswick beef tenderloin roast
• 1 tsp dry oregano leaves, crushed
• 1 tsp coarse salt
• 1 tsp black pepper, crushed
• 1 New Brunswick garlic clove, crushed
• 1 tsp dry thyme, crushed
• 1 tsp paprika

Peppercorn Sauce:

• 1 ½ cup Marsala wine
• 1 cup chicken broth
• 1 New Brunswick garlic clove, crushed
• 10 peppercorns, multicolored, crushed
• 1 ½ cup whipping cream
• ½ tsp dijon mustard
• Coarse salt and pepper, to taste

Method

1. Preheat oven to 425°F (220°C).
2. Combine all ingredients in a small bowl. Press combined ingredients evenly onto the surface of the beef tenderloin. Place beef on a rack in a shallow roasting pan.
3. Place a meat thermometer in the centre of the beef. Do not cover beef or place water at the bottom. Allow roast to cook for 35 to 40 minutes for medium rare.
4. When meat thermometer reads 135 F, remove roast from the oven, cover it with aluminum foil and allow it to sit for 10 to 15 minutes. The temperature will rise to 145 F degrees allowing meat to reach a medium rare state. Transfer roast to a carving board and allow it to rest for 5 to 10 minutes before cutting. Cut into ½ inch thick slices.
5. Arrange desired number of slices of beef on a plate.

Peppercorn Sauce:

1. Add wine, broth, peppercorns and garlic to the tenderloin roasting pan and cook for 20 minutes or until the liquids are reduced to half. Add cream and mustard and, stirring frequently, cook for 20 minutes or until liquid is reduced by half again. Season to taste and allow to cook for 1 more minute. Remove from heat and spoon sauce over tenderloin.
2. Garnish with a sprig of oregano if desired.
3. Spoon peppercorn sauce over slices of roast beef.

Suggested Pairing

A perfect companion for a red wine, soft with tannins, like Richibucto River Wine Estate's Marechal Foch