Butter | Shallots | Garlic | Beef Stock Red Wine | Flour | Sugar | Thyme Rosemary | Carrots | Celery Salt & Pepper | Olive Oil Beef Tenderloin Roast
Melt butter in a heavy saucepan. Add shallots and garlic, stirring until translucent, 2-3 min. Add the remaining wine sauce ingredients.
Reduce heat, keep at a low boil uncovered, stirring occasionally, until reduced by half. Remove herb sprigs, carrots, & celery. Add salt and pepper to taste. Keep sauce warm.
Ensure tenderloin roast is at room temperature, then generously sprinkle with salt and pepper. Heat an oven-proof pan until oil is smoking hot, sear the roast and seal in the juices.
Transfer to the oven and roast until meat thermometer reaches 120-125F in the center of roast, for medium rare. Medium-rare may take up to 2 hours. Let rest for 15 minutes.
Slice tenderloin and serve with warm garlic wine sauce.