Roasted Beef Tenderloin With Merlot Shallot Sauce

• 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

1. Preheat oven to 350u0b0; heat a big nonstick skillet coated with cooking spray over med-high heat.
2. Combine sage, garlic, pepper, and 2 teaspoons salt; rub over tenderloin.
3. Add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
4. Insert a meat thermometer into thickest portion or tenderloin.
5. Cover handle of pan with foil; bake at 350u0b0 for 25 minutes, until thermometer registers 140u0b0 (med-rare) or desired degree of doneness.
6. Place tenderloin on a cutting board, cover loosely with foil; let stand 15 minutes.
7. Make the sauce: heat a pan coated with cooking spray over med-high heat; add in shallots; saute 3 minutes or until tender.
8. Stir in wine; bring to a boil; cook until reduced to 3/4 cup (about 4 minutes).
9. Stir in broth; cook 6 minutes or until reduced to 1 1/4 cup.
10. Add in butter, stirring until melted; stir in parsley and 1/4 teaspoon salt.
11. Serve sauce with tenderloin.

tenderloin, fresh sage, garlic, cracked black pepper, kosher salt, center, sauce, shallot, merlot, beef broth, butter, parsley, kosher salt

Taken from www.food.com/recipe/roasted-beef-tenderloin-with-merlot-shallot-sauce-193502 (may not work)