Dry-Rubbed Beef Tenderloin with Red Wine Sauce

Ingredients

• 4 pounds beef tenderloin, trimmed, but left whole
• 1/4 cup plus 2 tablespoons extra virgin olive oil
• 3 tablespoons fresh thyme leaves, plus an extra sprig for a garnish
• 3 tablespoons chopped fresh rosemary, plus an extra sprig for a garnish
• 2 tablespoons peeled minced garlic
• 3 tablespoons coarsely ground black pepper
• 2 tablespoons coarse salt (kosher or sea)

For the sauce:

• 1 cup good red wine, preferably Italian
• 2 tablespoons chopped peeled shallots
• Coarse salt and freshly ground black pepper, to taste
• 1 tablespoon fresh thyme
• 1 tablespoon cold butter

Directions

Step 1

Preheat the oven to 425°F. Place an empty, heavy-bottomed roasting pan into the oven for 10 minutes. While it is heating, combine 1/4 cup of olive oil, the thyme, rosemary, garlic, pepper, and salt in a bowl. Rub this seasoning paste evenly over the beef tenderloin.

Step 2

After 10 minutes, remove the roasting pan from the oven, drizzle the 2 tablespoons of olive oil into the pan, tilt to coat the bottom of the pan, and add the seasoned meat. Place in the oven for 10 minutes. Turn the tenderloin over and return to the oven to sear the second side for an additional 10 minutes. Reduce the oven temperature to 375°F and cook until the meat reaches your desired doneness using a meat thermometer (an internal temperature of 135°F for medium rare), approximately 15 to 18 minutes of additional cooking time.

Step 3

In the meantime, make the wine sauce: In a saucepan, combine the wine, shallots, and salt and pepper. Reduce by half. Whisk in the thyme and butter just to heat through. When the tenderloin has finished
roasting, remove it from the oven and allow it to rest for 15 to 20 minutes. Slice the tenderloin into 1/2-inch slices and arrange on a platter. Spoon some wine sauce over the top.