Beef Tenderloin With Beaujolais Jus

Ingredients

• 14.3 ounce beef broth fat-free canned
• 2.3 pound beef tenderloin 
• 2 teaspoons cornstarch 
• 0.5 ounce porcini mushrooms dried
• 5 teaspoons thyme leaves fresh divided minced
• 2  garlic cloves minced
• 0.5 teaspoon coarsely ground pepper 
• 1 teaspoon olive oil 
• 1 teaspoon salt 
• 1 tablespoon water 
• 750 milliliter beaujolais light fruity red
• 750 milliliter beaujolais light fruity

Equipment

• frying pan
• sauce pan
• oven
• kitchen thermometer
• aluminum foil
• broiler pan

Directions

1. Trim the fat from tenderloin.
2. Combine 3 teaspoons thyme, salt, and pepper; rub evenly over tenderloin. Cover and chill 2 hours.
3. Combine 2 teaspoons thyme, mushrooms, wine, broth, and garlic in a large saucepan, and bring to a boil. Reduce heat, and simmer until reduced to 1 1/2 cups (about 1 hour).
4. Combine water and cornstarch, and stir into wine mixture. Bring to a boil, and cook 1 minute, stirring constantly.
5. Remove wine mixture from heat; set aside, and keep warm.
6. Preheat oven to 40
7. Heat oil in a large nonstick skillet over medium-high heat.
8. Add tenderloin, browning on all sides, about 12 minutes.
9. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin.
10. Bake at 400 for 20 minutes or until thermometer registers 145 (medium-rare) to 160 (medium).
11. Place tenderloin on a serving platter, and cover with foil.
12. Let stand for 10 minutes.
13. Serve with Beaujolais jus.