Sage Roast Beef With Merlot Sauce - cooking recipe

Ingredients

1/3 cup finely chopped fresh sage
2 teaspoons salt
1 tablespoon pepper
2 tablespoons minced garlic
1 (2 1/2 lb) center cut beef tenderloin
nonstick cooking spray
MERLOT SAUCE
1/3 cup finely chopped shallot
1 1/2 cups merlot
1 1/2 cups low sodium beef broth or 1 1/2 cups beef bouillon
1 teaspoon butter
3 tablespoons chopped fresh parsley
1/4 teaspoon salt

Preparation

Combine sage through garlic; rub over roast.
Heat, on medium-high heat, a large oven-proof skillet (no plastic handle) coated with spray.
Add roast to pan and cook 6 minutes, browning all sides.
Bake at 350\u00b0 about 25 minutes until thermometer inserted in thickest site reads 140\u00b0 (medium rare) or until done to your taste.
Place roast on cutting board; cover loosely with foil; let stand 15 minutes before slicing.
MAKE SAUCE:
Heat pan coated with spray over medium-high.
Saute shallots about 3 minutes.
Stir in merlot; bring to a boil; cook about 4 minutes until reduced to 3/4 cup.
Stir in bouillon; cook about 6 minutes until reduced to 11/4 cup.
Stir in butter until melted; stir in parsley and salt.
Serve sauce with tenderloin.