1 beef tenderloin roast
2 cups beef broth
shallots
pearl onions
cherry tomatoes
thyme
sage
olive oil

RUB:

diced garlic
fresh thyme
fresh sage
Kosher salt
black pepper
olive oil

Rub roast with a mix of diced garlic, thyme, sage, Kosher salt, black pepper and olive oil. Pan sear roast in olive oil until crispy brown, rolling it on each side. Remove from the sauté pan and place in roaster pan with cover.

Add diced shallots, pearl onions, cherry tomatoes, thyme, and sage to sauté pan. Simmer for 5 minutes. Add two cups of beef broth and simmer for another 5 minutes. Pour all contents from sauté pan over the roast in roasting pan.

Bake at 350°F for approximately 18 minutes per pound for medium rare, or to desired temperature when roast is cooked. Remove from roasting pan and cover for 10 minutes before carving.

Use the remaining liquid in the roasting pan to create a gravy.

GRAVY:

Separate and remove the top layer of fat, strain the stock and simmer in a separate pan, adding a few pinches of flour (Wondra) to desired consistency. You now have an incredibly flavorful gravy!

Enjoy!

Submitted by: Dan Sheehan