PREPARE THE DAY BEFORE:

Demi-glace

• 2 lbs beef bone and trimmings
• 8 cups water
• 2 large carrots, chopped
• 1 medium onion, chopped
• 1 cup celery leaves
• 1 lbs tomatoes, diced
• 1 tbsp tomato paste
• 1 garlic clove, minced
• bouquet garni of 3 to 4 sprigs of parsley, 2 to 3 sprigs of thyme and 1 or 2 bay leaves.

Preheat oven to 450F. In large pan, roast bones and trimmings until very brown, 1 hour. Using a slotted spoon, transfer to a stockpot. Add the rest of the ingredients and bring to a full boil, then simmer uncovered for 3 hours, occasionally skimming off scum and fat. Strain through a sieve and season to taste. Refrigerate. (Keeps in the fridge for 3-4 days, can be frozen up to 6 months. Makes 4 cups.

To prepare rub: In a bowl, mix all ingredients listed in rub. Spread the spice rub evenly over beef tenderloin. Wrap tightly and refrigerate for 24 hours.

NEXT DAY:

To prepare roast beef: Preheat oven to 400F. About 30 minutes before cooking, unwrap meat and discard bay leaves. In a large ovenproof non-stick skillet, heat vegetable oil. Over medium heat, sear meat, turning to brown evenly. Place the skillet in the oven and immediately decrease the temperature to 350. Roast for about 65 minutes for medium well done. Transfer meat to warming platter and cover with a tea towel. Let stand for 5 minutes before slicing.

To prepare sauce: Using the same skillet, place over medium heat. Add red wine to deglaze, scraping and loosening the brown bits. Bring to a boil and reduce for 1 to 2 minutes. Stir in demi-glace, bring to a boil again and reduce by ½.

Serves 8