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. ---------------------------------------------------------------------------
Nutrition
Ingredients
