Ingredients

• 2lb Beef Tenderloin
• -Paste-
• ¼ Cup Whole Grain Mustard
• 1 Tbsp Rosemary (Chopped)
• 1 Tbsp Thyme (Chopped)
• 2 tsp Garlic (Minced)
• 2 tsp Olive Oil
• 1 tsp Salt
• 1 tsp Pepper
• -Reduction Sauce-
• 1 Onion
• 1 Celery Stalk
• 1 Carrot
• 2 Clove Garlic (Chopped)
• 1 Cup Beef Stock
• 2 Cups Cabernet Sauvignon

Instructions

1. Pre-heat oven to 450.
2. In a small bowl, combine Mustard, Rosemary, Thyme, Garlic, Olive Oil, Salt, and Pepper. Mix together to form a paste. Spread it well over the tenderloin, covering all areas. Place into a large rimmed baking sheet (sprayed with cooking spray) and roast for 30-40 minutes. Check doneness with a thermometer. Should be 145 degrees at thickest point.
3. In a heavy sauce pot, heat 1 Tbsp olive oil over medium heat. Saute the vegetables (adding the garlic last since it burns the easiest) until the onion is transparent. Add in the wine and the beef stock and bring to a medium simmer. Turn down to a moderate simmer and continue until reduced by half.
4. Strain the liquid and discard the veggies (we keep them and use them in other things). Wash, dry, and return the pot to the stove before pouring the liquid back in. Bring to a simmer and reduce by another ¼. Add in salt and pepper to taste and enrich the sauce by adding a Tbsp of unsalted butter.