Petite Tender 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
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Petite tender - 1 pound

Instructions

1. Preheat the oven to 400°F.
2. Season the petite tender with salt and pepper.
3. Heat the olive oil in a large oven-safe skillet over high heat.
4. Add the petite tender and sear on all sides until browned, about 5 minutes.
5. Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 135°F for medium-rare.
6. Remove the skillet from the oven and transfer the petite tender to a cutting board. Let rest for 5 minutes.
7. Meanwhile, melt the butter in the same skillet over medium heat.
8. Add the shallots and garlic and cook until softened, about 2 minutes.
9. Add the red wine, beef broth, thyme, and rosemary. Bring to a boil, then reduce the heat and simmer for 10 minutes.
10. In a small bowl, whisk together the cornstarch and water. Add to the skillet and cook for 2-3 minutes, or until the sauce has thickened.
11. Slice the petite tender and serve with the red wine sauce.