Roasted Beef Tenderloin with Merlot Shallot Sauce

Ingredients

• 2.5 pound center-cut beef tenderloin 
• 1 teaspoon butter 
• 3 tablespoons parsley fresh chopped
• 0.3 cup sage fresh finely chopped
• 3 tablespoons garlic minced
• 0.3 teaspoon kosher salt 
• 2 teaspoons kosher salt 
• 1.5 cups low-salt beef broth 
• 1.5 cups merlot dry red
• 1 tablespoon cracked pepper black
• 0.3 cup shallots finely chopped

Equipment

• frying pan
• oven
• kitchen thermometer
• aluminum foil
• cutting board

Directions

1. Preheat oven to 35
2. To prepare tenderloin, heat a large nonstick skillet coated with cooking spray over medium-high heat.
3. Combine sage, pepper, garlic, and salt; rub over tenderloin.
4. Add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
5. Insert a meat thermometer into thickest portion of tenderloin. Cover handle of pan with foil.
6. Bake at 350 for 25 minutes or until thermometer registers 140 (medium-rare) or desired degree of doneness.
7. Place tenderloin on a cutting board; cover loosely with foil.
8. Let stand 15 minutes. (Temperature of tenderloin will increase 5 upon standing.)
9. To prepare sauce, heat pan coated with cooking spray over medium-high heat.
10. Add shallots; saut 3 minutes or until tender. Stir in wine. Bring to a boil; cook until reduced to 3/4 cup (about 4 minutes). Stir in broth; cook until reduced to 1 1/4 cups (about 6 minutes).
11. Add butter, stirring until melted. Stir in parsley and 1/4 teaspoon salt.
12. Serve with tenderloin.