Beef Tenderloin with Horseradish-Spiked Bordelaise Sauce — Robert St. John

Ingredients

• 3 Sprigs Fresh Thyme
• ¼ cup Olive Oil
• 5 pounds Beef Tenderloin, cleaned
• 2 tsp kosher Salt
• 2 tsp Black Pepper, freshly ground
• 2 Tbl Unsalted Butter
• ½ cup Yellow Onion, small dice
• ⅓ cup Carrot, peeled, small dice
• ¼ cup Celery, small dice
• 2 tsp Garlic, minced
• ½ tsp Salt
• 2 Tbl Tomato Paste
• ½ tsp Black Pepper, freshly ground
• 1 cup Dry Red Wine
• 1 Bay Leaf
• 1 quart Veal Stock (or rich beef stock)
• 3 Tbl Prepared Horseradish
• 1 tsp Fresh Thyme Leaves, chopped