Roast Beef Tenderloin in a Dry Rub Crust

epicurious.com

Bmore Cooks

My wife and I aspire to be awesome cooks, but the takeout menu is never far away...

5 lb. beef tenderloin, trimmed and defatted, but left whole

¼ cup 2 plus tbsp. olive oil

3 tbsp. dry thyme

3 tbsp. dry rosemary

2 tbsp. finely chopped garlic

3 tbsp. butcher grind black pepper

2 tbsp. coarse salt

subheading: For the wine sauce:

1 cup red wine

2 tbsp. shallots

Salt and pepper, to taste

1 tbsp. fresh thyme

1 tbsp. butter

Note: Ingredients may have been altered from the original.

Directions at epicurious.com

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