1/4 lb. shallots, minced
1/2 stick (1/4 c.) cold unsalted butter
1/3 c. red wine vinegar
1/2 oz. dried morels (available at specialty food shops), soaked in 1 c. hot
water for 30 min., drained, reserving the soaking liquid, washed well, and
minced
1 c. dry red wine
1 c. canned beef broth
A trimmed 3 lb. piece of beef tenderloin, cut from the loin end, tied, at room temp.
3 tbsp. vegetable oil

In a small saucepan cook the shallots in 2 tablespoons of the butter over moderately low heat, stirring, until they are softened, add the vinegar, and boil the mixture until the liquid is almost evaporated. Add the morels, the reserved soaking liquid, strained through a fine sieve lined with dampened paper towels, the wine, and the broth, boil the mixture until it is reduced to about 2 cups, and add salt and pepper to taste. The sauce may be prepared up to this point 2 days in advance, cooled, kept covered and chilled, and reheated.

Rub the tenderloin with the oil, season it with salt and pepper, and in a roasting pan roast it in a preheated 500 degree oven for 25 minutes, or until a meat thermometer registers 130 degrees for medium rare meat. Transfer the tenderloin to a cutting board and let it stand, covered loosely with foil, for 20 minutes. Whisk the pan juices into the sauce, heated if necessary, and remove the pan from the heat. Swirl in the remaining 2 tablespoons butter and transfer the sauce to a heated sauceboat. Slice the tenderloin, transfer it to a heated platter, and serve it with the sauce.

Serves 8.