Beef Tenderloin with Red Wine Sauce

Ingredients

• Water - 1 tablespoon
• Cornstarch - 1 tablespoon
• Rosemary - 1 teaspoon
• Thyme - 1 teaspoon
• Beef broth - 1 cup
• Red wine - 1 cup
• Garlic - 2 cloves, minced
• Shallots - 2, minced
• Butter - 2 tablespoons
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Beef tenderloin - 2 pounds

Instructions

1. Preheat the oven to 400°F.
2. Season the beef tenderloin with salt and pepper.
3. Heat the olive oil in a large skillet over high heat.
4. Sear the beef tenderloin on all sides until browned, about 5 minutes.
5. Transfer the beef tenderloin to a baking dish and roast in the oven for 25-30 minutes, or until the internal temperature reaches 135°F for medium-rare.
6. Remove the beef tenderloin from the oven and let it rest for 10 minutes before slicing.
7. While the beef tenderloin is resting, make the red wine sauce.
8. Melt the butter in a saucepan over medium heat.
9. Add the shallots and garlic and cook until softened, about 5 minutes.
10. Add the red wine, beef broth, thyme, and rosemary. Bring to a boil, then reduce the heat and simmer for 10 minutes.
11. In a small bowl, whisk together the cornstarch and water. Add the mixture to the saucepan and cook for an additional 2-3 minutes, or until the sauce has thickened.
12. Serve the sliced beef tenderloin with the red wine sauce.