Cristina’s Beef Tenderloin With Parmesan Garlic Roasted Potatoes

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Cristina Ferrare
Uploaded by: Cristina Ferrare


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3 pounds beef tenderloin, trimmed and tied tightly with butcher’s twine every 1-½” inches

2 tablespoon finely chopped fresh thyme

1 teaspoon cracked black pepper

1-teaspoon kosher salt

1-tablespoon fennel seeds

2-tablespoons olive oil

1 tablespoons of unsalted butter

1 tablespoon of olive oil

½ cup of shallots sliced thin

1 teaspoon of sugar

3 sprigs of thyme

1-teaspoon crack peppercorns

1 bottle 750-ml bottle of Zinfandel

2 cups chicken broth, home made or store bought

1 tablespoon of Cornstarch

1 tablespoon of water

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