Herbed Beef Tenderloin with Red Wine Gravy

For a special dinner you can't go wrong with beef tenderloin.

2-3 lb beef tenderloin

1/4 cup softened butter
1 tsp each...parsley, sage, rosemary and thyme
1/2 tsp each...salt and pepper
2 cloves garlic, minced

1/4 cup minced onion
1/4 cup red wine
1/2 cup beef broth
1  1/2 tsps cornstarch
1 tsp tomato paste
salt and pepper

Combine butter, salt, pepper, minced garlic with parsley, sage, rosemary and thyme. (You totally sang that in your head right?)

Using a sharp knife remove any of the silvery film tissue that might still be on the beef. Now spread the herb butter all over.

Roast in a 450 F oven for 30-40 minutes for medium rare or an internal temperature of 130 F

Remove the beef to a platter and rest 10 minutes before slicing.

In that time add onion to the pan and brown, then de-glaze with wine and broth. Mix cornstarch with 1 tbsps of water and whisk into the pan. Add the tomato paste and salt and pepper to taste. 

And don't forget leftovers the next day!