Holiday Beef Tenderloin with Red Wine Sauce

F & L Market has beef tenderloin for $5.99 lb. This recipe will have it Holiday table ready in no time at all!

• beef tenderloin roast
• 1 clove garlic, halved
• salt and pepper
• 2 tablespoons olive oil
• 170 g mushrooms, thinly sliced
• 1 shallot, chopped, or 2 spring onions
• 1 clove garlic, finely minced
• 3 tablespoons flour
• 1½ cups dry red wine, such as Pinot Noir or Cabernet Sauvignon
• 1 cup beef stock
• ¼ teaspoon dried thyme
• salt and pepper, to taste

1. Preheat oven to400
2. Rub roast all over with the garlic clove halves; sprinkle with salt and pepper.
3. Roast the tenderloin in an open shallow pan for about 30 to 35 minutes. until internal temp reaches 140 degrees.  It will rise upon standing.
   
4. Remove from oven and remove roast to a warm platter and let rest.
5. Add oil, mushrooms, chopped shallot or spring onion, and minced garlic to pan drippings; place over medium heat and sauté until tender.
6. Stir in flour until well blended; add the red wine and stock. Simmer until reduced by about ¼ to ⅓. Add thyme and salt and pepper to taste. Serve alongside sliced tenderloin.