Roasted Beef Tenderloin With Merlot Shallot Sauce - cooking recipe

Ingredients

Tenderloin
1/3 cup finely chopped fresh sage
3 tablespoons minced garlic
1 tablespoon cracked black pepper
2 teaspoons kosher salt
1 (2 1/2 lb) center-cut beef tenderloin
Sauce
1/3 cup finely chopped shallot
1 1/2 cups merlot
1 1/2 cups low sodium beef broth
1 teaspoon butter
3 tablespoons chopped fresh parsley
1/4 teaspoon kosher salt

Preparation

Preheat oven to 350\u00b0; heat a big nonstick skillet coated with cooking spray over med-high heat.
Combine sage, garlic, pepper, and 2 teaspoons salt; rub over tenderloin.
Add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
Insert a meat thermometer into thickest portion or tenderloin.
Cover handle of pan with foil; bake at 350\u00b0 for 25 minutes, until thermometer registers 140\u00b0 (med-rare) or desired degree of doneness.
Place tenderloin on a cutting board, cover loosely with foil; let stand 15 minutes.
Make the sauce: heat a pan coated with cooking spray over med-high heat; add in shallots; saute 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 6 minutes or until reduced to 1 1/4 cup.
Add in butter, stirring until melted; stir in parsley and 1/4 teaspoon salt.
Serve sauce with tenderloin.