Roast Tenderloin with Port Wine Sauce

1 beef tenderloin (about 4 lbs), trimmed and tied for roasting

1 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

2 cloves garlic, peeled and chopped

Sauce:

2 tbsp butter

1 large shallot, chopped about 1/3 cup

1 large sprig fresh thyme

6 black peppercorns

1 cup port wine

1 can (14.5 oz) beef broth

1/4 cup all purpose flour

Heat oven to 450 degrees. Rub tenderloin with oil and season

with salt and pepper. Cover surface of tenderloin with garlic,

pressing to adhere. Place meat on rack in roasting pan. Roast for

40 minutes or until internal temperature registers 140 degrees on an

instant read thermometer for medium rare. Let mead stand in warm

place 10 minutes before slicing for serving. Internal temperate will

rise 5 degrees while resting.

To make the sauce, heat butter over medium heat. Add shallots and

garlic; cook over medium low heat for 5 minutes, until softened. Add

thyme, peppercorns, port and all but 4 tbsp of the broth. Bring to a boil.

Lower heat and simmer for 15 minutes. Stir reserved broth with flour, in

a small bowl. Strain broth mixture with shallots through a sieve. Discard solids.

Pour back into saucepan. Stir in broth-flour mixture. Bring to a simmer; cook

whisking occasionally, 2 minutes or until slgihtly thickened.

Serve sliced meat with port sauce on the side and roasted potatoes, if

desired.