Herb Encrusted Beef Tenderloin

1 (4 lb) beef tenderloin roast (trimmed, tied and cut in half crosswise)

3 cloves garlic

handful parsley 

leaves of 5-6 stems of thyme

leaves of 3-4 stems of rosemary

kosher salt and freshly ground pepper

3 T. olive oil

1 c. red wine

3 T. butter

Place the garlic, parsley, thyme and rosemary in the bowl of a food processor and pulse until minced.  Add the salt and pepper, pulse twice and then run while adding the olive oil to make a paste like consistency. Rub all over the roasts and let rest at room temperature for 45 minutes to an hour.

Heat an oven safe skillet over high heat. Add the roasts and sear on all sides until nicely browned.  Place into a preheated 325* oven and roast, turning every 10 minutes or so, until an internal temp of 120* is reached in the thickest portion. Remove from oven and let rest for at least 15 minutes before slicing.

While meat is resting, place skillet over med high heat and deglaze with 1 cup of red wine, bringing to a boil and scraping any brown bits from the bottom of the pan.  Cook until reduced by half, whisk in the butter until slightly thickened and pour over tenderloin slices before serving.