Source: dLife

A very tender and moist beef tenderloin topped with a buttery red wine/shallot sauce.

Servings

1 cooking spray
0.33 cup fresh sage , chopped
1 tbsp black pepper
3 tbsp minced garlic
2 tsp kosher salt
2.5 lb extra lean beef tenderloin (center cut)
0.33 cup shallots, chopped
1.5 cup Wine, red, Merlot, 5 fl ounce serving
1.5 cup low sodium beef bouillon
1 tsp unsalted butter
3 tbsp chopped parsley
0.25 tsp kosher salt

1 Preheat oven to 350 degrees F.
2 Heat a cooking spray coated frying pan over medium heat. Mix sage, pepper, garlic, and 2 teaspoons salt and massage onto beef. Lay beef in pan and cook 6 minutes total, flipping to brown all sides.
3 Wrap the handle with foil and place into oven. Bake 25 minutes or until a meat thermometer reads at least 140 degrees F. Lay beef on a cutting board and tent with foil; let rest 15 minutes.
4 Heat a cooking spray coated saucepan over medium-high heat. Cook shallots 3 minutes or until soft. Pour in wine and let boil; cook 4 minutes or until reduced to 3/4 cup. Mix in broth and cook 6 minutes or until reduced to 1 1/4 cups. Whisk in butter, parsley, and salt. Serve sauce with beef.

This is a very tender cut of beef, but any cut can be used.