Roasted Beef Tenderloin with Merlot- Shallot Sauce

Instructions

1. Preheat the oven to 350℉. Heat a large nonstick skillet coated with cooking spray over medium-high heat. In a small bowl, combine the sage, pepper, garlic, and salt; rub over the tenderloin. Add the tenderloin to the pan; cook 6 minutes, lightly browning on all sides.
2. Insert a meat thermometer into the thickest portion of the tenderloin. Cover the handle of the pan with foil. Bake at 350° for 25 minutes or until thermometer registers 135- 140℉ (medium-rare) or desired degree of doneness. Place the tenderloin on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of tenderloin will increase 5℉ upon standing.)
3. Heat a pan coated with cooking spray over medium-high heat. Add the shallots; sauté 3 minutes or until tender. Stir in the wine. Bring to a boil; cook until reduced to ¾ cup (about 4 minutes). Stir in the broth; cook until reduced to 1¼ cups (about 6 minutes). Add the butter, stirring until melted. Stir in the parsley and ¼ teaspoon salt. Serve spooned over slices of tenderloin.