Spice Rubbed Roast Beef Tenderloin W/ Red Wine Sauce

• For the beef
• 2 Tbs. extra-virgin olive oil
• 2 Tbs. finely chopped fresh thyme
• 1 Tbs. ground fennel seed
• 1/2 tsp. caraway seeds, coarsely ground
• Kosher salt
• Freshly cracked black pepper
• 2 2-1/2-lb. beef butt tenderloins, trimmed
• 2 Tbs. unsalted butter
• 1 Tbs. olive oil or canola oil
• 4 oz. cremini mushrooms, thinly sliced (1-3/4 cup)
• 1/4 cup thinly sliced shallot (1 medium)
• 1/4 tsp. granulated sugar
• Kosher salt
• 3 large sprigs fresh thyme
• 1 tsp. cracked black peppercorns
• 1 750-ml bottle dry, hearty red wine,such as Shiraz or Zinfandel
• 2 cups lower-salt beef broth
• 1 Tbs. all-purpose flour
• Freshly ground black pepper

1. Season the beef
2. In a small bowl, combine the olive oil, thyme, fennel, caraway, 1 T salt, and 1-1/2 tsp. pepper. Pat tenderloins dry w/ paper towels and coat with spice mixture, it will sparsely cover the meat.
3. Make SAUCE
4. Melt 1 T of butter and oil in a 10" skillet over med heat. Add mushrooms, shallot, sugar, and 1/4 tsp. salt. Cook, stirring often, until soft and beginning to brown, about 6 min. Add thyme, peppercorns, and half of wine. Simmer briskly until the wine reduces and just covers the solids, 10 to 15 min. Add remaining wine and reduce again until the wine just covers the solids, 10 to 12 min more. Add beef broth and simmer until reduced by half, about 15 min. Strain through a fine sieve set over a 1-qt measuring cup, pressing lightly on the solids. If you have more than 1-1/2 cups liquid, return the sauce to pan and simmer until reduced to 1-1/2 C
5. Melt remaining 1 T butter in a 1 qt saucepan over low heat. Whisk in flour and cook, whisking often, until smooth and light beige in color, about 1 min Slowly add wine reduction, whisking constantly. Bring to a simmer and cook, whisking often, until slightly thickened, about 3 min. Season to taste with salt and pepper.
6. ROAST THE BEEF
7. Remove beef from fridge, sit at room temperature for an hour before roasting. Position rack in center of the oven and heat oven to 375u0b0F.
8. Arrange roasts on a flat rack on a large rimmed baking sheet. Roast until an instant-read thermometer inserted in the center reads 120u0b0F for rare , 125u0b0F to 130u0b0F for medium rare, or 135u0b0F for medium, 40 to 50 min.
9. Serve
10. If sauce was made ahead, heat gently in a small saucepan over med-low heat, whisking a few times, until barely simmering.
11. Meanwhile, let the beef rest for 15 min before carving crosswise into thick slices. Slice only as much as you plan to serve right away Spoon sauce over each serving.

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Taken from www.epicurious.com/recipes/member/views/spice-rubbed-roast-beef-tenderloin-w-red-wine-sauce-50156946 (may not work)