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Ingredients

• For the herbed Butter:
• 1/2 cup unsalted sweet cream butter at room temperature
• Leaves from 1 sprig fresh thyme
• Leaves from 1 sprig fresh rosemary, finely chopped
• 1 clove garlic, finely chopped
• Finely-grated zest of 1/2 lemon
• 1/4 teaspoon course sea salt (I used Maldon for the flaky texture)
• ~
• For the Zinfandel Reduction:
• 2 cups Zinfandel wine
• 1 cup beef broth
• 1/4 cup soy sauce
• 3/4 cup light brown sugar
• ~
• For the Roast:
• 2 1/2 pound beef tenderloin, trimmed
• extra virgin olive oil
• kosher salt
• cracked black pepper

Description

I Served This Last Night For A Catered Birthday Dinner. This Recipe Elevates The Flavor Of The Beef With An Herbed Butter Topping And A Bold Zinfandel Reduction. I Served Mine (per Client's Request) With A Potato-truffle Gratin And Roasted Root Vegetables

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