Sage Roast Beef With Merlot Sauce

• 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

1. Combine sage through garlic; rub over roast.
2. Heat, on medium-high heat, a large oven-proof skillet (no plastic handle) coated with spray.
3. Add roast to pan and cook 6 minutes, browning all sides.
4. Bake at 350u0b0 about 25 minutes until thermometer inserted in thickest site reads 140u0b0 (medium rare) or until done to your taste.
5. Place roast on cutting board; cover loosely with foil; let stand 15 minutes before slicing.
6. MAKE SAUCE:
7. Heat pan coated with spray over medium-high.
8. Saute shallots about 3 minutes.
9. Stir in merlot; bring to a boil; cook about 4 minutes until reduced to 3/4 cup.
10. Stir in bouillon; cook about 6 minutes until reduced to 11/4 cup.
11. Stir in butter until melted; stir in parsley and salt.
12. Serve sauce with tenderloin.

fresh sage, salt, pepper, garlic, center, nonstick cooking spray, merlot sauce, shallot, merlot, beef broth, butter, parsley, salt

Taken from www.food.com/recipe/sage-roast-beef-with-merlot-sauce-112178 (may not work)