Ingredients:

Angus Beef Tenderloin (about 2 kg)
Fresh herbs (rosemary, thyme, parsley), finely chopped (about 6 tbsp)
Garlic, minced (4 cloves)
Olive oil (4 tbsp)
Dijon mustard (2 tbsp)
Salt and freshly ground black pepper
For the Red Wine Reduction:
Red wine (2 cup, something you'd enjoy drinking)
Beef broth (2 cup)
Shallots, finely chopped (4)
Butter (4 tbsp)
Sugar (2 tsp)
Salt and pepper to taste

Instructions:

Preheat Oven: Set your oven to 400°F (200°C).

Prepare the Tenderloin: Pat the tenderloin dry with paper towels. Mix the herbs, garlic, olive oil, mustard, salt, and pepper. Rub this mixture all over the tenderloin.

Sear the Beef: Heat a skillet over medium-high heat. Sear the tenderloin on all sides until golden brown (about 2-3 minutes per side).

Roast: Transfer the tenderloin to a roasting pan and place it in the oven. Roast for about 20-25 minutes for medium-rare (or until it reaches your desired doneness).

Make the Reduction: While the beef is roasting, prepare the red wine reduction. In a saucepan, combine the red wine, beef broth, and shallots. Bring to a boil, then reduce to a simmer. Add sugar, salt, and pepper. Simmer until reduced by half. Remove from heat and whisk in butter.

Rest and Serve: Once the beef is cooked, let it rest for 10-15 minutes before slicing. Serve with the red wine reduction drizzled over the top.

This dish pairs beautifully with a side of roasted vegetables or a simple salad. Enjoy your culinary creation!