For the Beef:

2–3 lb beef tenderloin, trimmed
2 tbsp olive oil

3 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped

2 tsp coarse salt
1 tsp black pepper
2 tbsp unsalted butter

For the Sauce:

• • 1 cup red wine (Cabernet or Merlot recommended)
  • 1 cup beef broth

• 2 tbsp unsalted butter
• 1 tsp Dijon mustard