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Bootlegger's Beef

    1 2-pound butt-end beef tenderloin roast, well trimmed
    2 tablespoons vegetable oil
    1 cup chopped onions
    1 cup chopped carrots
    1/4 teaspoon dried thyme
    1 cup beef broth
    1/3 cup whisky
    1 tablespoon all purpose flour
    1 tablespoon butter, room temperature
    1/3 cup whipping cream
    2 teaspoons coarsely crushed black peppercorns

Preheat oven to 400F. Pat beef tenderloin dry with paper towels.
Sprinkle with salt and pepper. Heat vegetable oil in heavy large
ovenproof skillet over medium heat. Add beef to skillet and cook
until brown on all sides, about 8 minutes. Add chopped onions,
carrots and thyme to skillet.

Transfer skillet to oven and roast beef until meat thermometer
inserted into thickest part registers 120F for rare, stirring
vegetables occasionally, about 30 minutes. Transfer beef to platter.
Tent with foil to keep warm.

Place skillet with vegetables over medium-high heat. Add beef broth
and whisky and bring to boil, scraping up any browned bits. Boil
until liquid is reduced to 2/3 cup, stirring occasionally, about
7 minutes. Strain sauce and return to skillet.

Mix flour and butter in small bowl until smooth paste forms. Add
to sauce in skillet and whisk until well blended. Add whipping cream,
crushed black peppercorns and any accumulated juices from beef.
Simmer over medium heat until sauce thickens, whisking constantly,
about 3 minutes. Season sauce to taste with salt. Cut beef into
thick slices and arrange on platter. Spoon sauce over.