1. Combine 2 teaspoons thyme, salt, pepper, and allspice in a small bowl. 2. Rub mixture evenly over all sides of beef. 3. Wrap tightly in plastic wrap, and refrigerate 24 hours. 4. Preheat oven to 400 degrees. 5. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. 6. Add beef to pan; cook for 5 minutes, turning to brown on all sides. 7. Transfer beef to a roasting rack coated with cooking spray; place rack in a roasting pan. Bake for 26 minutes, or until a thermometer registers 135 degrees or desired degree of done-ness. 8. Remove from oven, and let stand for 10 minutes before slicing. 9. Pour brandy into roasting pan, scraping pan to loosen browned bits; set aside. 10. Heat skillet over medium heat. 11. Coat skillet with cooking spray. 12. Add shallots to skillet and cook 4 minutes, or until tender, stirring occasionally. 13. Add brandy mixture, broth, and remaining 1 teaspoon thyme to skillet, scraping pan to loosen browned bits. Simmer until reduced to 1 cup (about 4 minutes). Serve with beef. ---------------------------------------------------------------------------
Nutrition
Ingredients
