Herb-Rubbed Beef Tenderloin

• 1 tablespoon olive oil
• 1 (2-pound) beef tenderloin, trimmed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 1 cup beef broth
• 3/4 cup dry red wine
• 4 tablespoons chilled unsalted butter, cut into 4 pieces
• 1/2 teaspoon chopped fresh thyme leaves

1. Preheat oven to 400u0b0.
2. Heat oil in a large heavy-bottom ovenproof skillet. Sprinkle tenderloin with salt and pepper, and cook on all sides 5 minutes or until well-browned.
3. Remove skillet from heat, and place tenderloin on a plate. Sprinkle tenderloin with garlic, rosemary, and 1 tablespoon thyme, pressing to adhere. Return tenderloin to skillet, and bake at 400u0b0 for 20 minutes (to 145u0b0 for medium rare) or to desired degree of doneness. Remove from skillet; let stand 10 minutes before slicing.
4. Add broth and wine to skillet, and place over medium-high heat; bring to a boil, and cook 7 minutes or until reduced to 1/2 cup. Reduce heat to low; whisk in butter one piece at a time. Stir in 1/2 teaspoon thyme. Serve with sliced tenderloin.

olive oil, beef tenderloin, kosher salt, freshly ground black pepper, garlic, rosemary, thyme, beef broth, red wine, butter, thyme

Taken from www.myrecipes.com/recipe/herb-rubbed-beef-tenderloin (may not work)