Ingredients
2 tablespoons olive oil
1 1/3 pounds fingerling potatoes, halved
6 carrots, sliced crosswise on the bias
4 shallots, peeled and halved
6 cloves garlic, peeled
3 sprigs fresh thyme
1 bay leaf
Coarse salt and freshly ground pepper
7 tablespoons unsalted butter
1 (2 3/4-pound) center-cut beef tenderloin, tied
3/4 cup plus 2 tablespoons white wine
Preparation
Preheat oven to 350 degrees.
Heat olive oil in a large skillet with a lid over medium heat. Add potatoes, carrots, shallots, and garlic; cook, stirring to combine. Add thyme and bay leaf; cover and cook, stirring occasionally, for 15 minutes. Season with salt and pepper.
Heat 3 tablespoons butter in a roasting pan over high heat. Add beef and cook, turning, until browned on all sides. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of the steak reaches 120 degrees for rare, about 35 minutes.
Remove roast from oven and tent with aluminum foil; let stand 10 minutes. Do not turn off oven.
Transfer roast to a cutting board.
Add wine to roasting pan, scraping bottom to remove browned bits. Add remaining 4 tablespoons butter and stir until smooth and creamy. Add vegetables to roasting pan; transfer to oven and roast for 5 minutes. Slice beef and serve with vegetables.
