Sage Roast Beef With Merlot Sauce

Good with whipped potatoes and a green vegetable or salad. Serve with more merlot. When I've lacked an oven-proof skillet, I've made in a small enameled roasting pan.

• Ready In: 40 mins
• Serves: 10-12

Ingredients

• 1⁄3 cup  finely chopped fresh sage
• 2  teaspoons salt
• 1  tablespoon pepper
• 2  tablespoons  minced garlic
• 1 (2 1/2lb)  center cut beef tenderloin
•  nonstick cooking spray

• MERLOT SAUCE

• 1⁄3 cup  finely chopped shallot
• 1 1⁄2 cups  merlot
• 1 1⁄2 cups low sodium beef broth or 1 1⁄2 cups  beef bouillon
• 1  teaspoon butter
• 3  tablespoons  chopped fresh parsley
• 1⁄4 teaspoon salt

Directions

1. Combine sage through garlic; rub over roast.
2. Heat, on medium-high heat, a large oven-proof skillet (no plastic handle) coated with spray.
3. Add roast to pan and cook 6 minutes, browning all sides.
4. Bake at 350° about 25 minutes until thermometer inserted in thickest site reads 140° (medium rare) or until done to your taste.
5. Place roast on cutting board; cover loosely with foil; let stand 15 minutes before slicing.
6. MAKE SAUCE:
7. Heat pan coated with spray over medium-high.
8. Sauté shallots about 3 minutes.
9. Stir in merlot; bring to a boil; cook about 4 minutes until reduced to ¾ cup.
10. Stir in bouillon; cook about 6 minutes until reduced to 1¼ cup.
11. Stir in butter until melted; stir in parsley and salt.
12. Serve sauce with tenderloin.