Herb-rubbed Beef Tenderloin

Ingredients

• 1 cup beef broth 
• 2 pound beef tenderloin trimmed
• 0.5 teaspoon pepper black freshly ground
• 0.8 cup cooking wine dry red
• 1 tablespoon rosemary fresh chopped
• 0.5 teaspoon thyme leaves fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 2 tablespoons garlic minced
• 1 teaspoon kosher salt 
• 1 tablespoon olive oil 
• 4 tablespoons butter unsalted chilled cut into 4 pieces

Equipment

• frying pan
• oven
• whisk

Directions

1. Preheat oven to 40
2. Heat oil in a large heavy-bottom ovenproof skillet.
3. Sprinkle tenderloin with salt and pepper, and cook on all sides 5 minutes or until well-browned.
4. Remove skillet from heat, and place tenderloin on a plate.
5. Sprinkle tenderloin with garlic, rosemary, and 1 tablespoon thyme, pressing to adhere. Return tenderloin to skillet, and bake at 400 for 20 minutes (to 145 for medium rare) or to desired degree of doneness.
6. Remove from skillet; let stand 10 minutes before slicing.
7. Add broth and wine to skillet, and place over medium-high heat; bring to a boil, and cook 7 minutes or until reduced to 1/2 cup. Reduce heat to low; whisk in butter one piece at a time. Stir in 1/2 teaspoon thyme.
8. Serve with sliced tenderloin.