Title: Roast Beef Tenderloin in a Dry Rub Crust
Categories: Beef Rubs Sauce Roast
Yield: 10 Servings

5	lb	Beef tenderloin, trimmed and
		Defatted, but left whole
1/4	c	Olive oil plus 2
		Tablespoons
3	tb	Dry thyme
3	tb	Dry rosemary
2	tb	Finely chopped garlic
3	tb	Butcher grind black pepper
2	tb	Coarse salt
WINE SAUCE
1	c	Red wine
2	tb	Shallots
		Salt and pepper, to taste
1	tb	Fresh thyme
1	tb	Butter

Preheat the oven to 425 degrees. Place an empty, heavy bottomed roasting pan into the oven for 10 minutes. While it is heating, combine 1/4 cup of olive oil, thyme, rosemary, garlic, pepper and salt in a bowl. Rub this dry rub seasoning paste evenly over the beef tenderloin. After 10 minutes, remove the roasting pan from the oven, drizzle the 2 tablespoons of olive oil into the pan, tilt to coat the bottom of the pan, and then add the seasoned fillet. Place in the 425 degree oven for 10 minutes. Turn the fillet over and return to the oven to sear the second side for an additional 10 minutes. Reduce the oven temperature to 375 degrees and cook until it reaches desired doneness using a meat thermometer (an internal temperature of 135 degrees for medium rare) approximately 15 to 18 minutes additional cooking time.

Sauce: In a saucepan, combine wine, shallots, and salt and pepper. Reduce by half. Whisk in thyme and butter just to heat through.

When the tenderloin has finished roasting, remove it from the oven and allow to rest for 15 to 20 minutes. Slice the tenderloin into 1/2-inch slices and arrange on a platter. Spoon some wine sauce over the top.

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