Beef Tenderloin with Red Wine, Anchovies, Garlic and Thyme

cooking.nytimes.com

Ashleigh Syphers

4 tablespoons unsalted butter (½ stick), 2 tablespoons cut into small dice and chilled

2 tablespoons extra-virgin olive oil

8 shallots, sliced or minced

Kosher salt

2 teaspoons fresh thyme leaves or 1 scant teaspoon dried thyme

8 garlic cloves, peeled and crushed with the flat side of a chef’s knife

12 anchovy fillets packed in olive oil, drained and minced

2 pieces beef tenderloin, 1 ½ pounds each, trimmed and cleaned

Freshly milled black pepper

2 teaspoons sugar

¼ cup brandy

1 ¼ cups good red wine

Fresh arugula, for serving

Directions at cooking.nytimes.com

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