Beef Tenderloin with Silky Red Pan Sauce - The Butcher’s Block by Maxbauer

Ingredients

• 1 3-5# Beef tenderloin, trimmed and tied or center cut
• ¼ cup Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 5 Sprigs fresh thyme or other woody fresh herb
• 3 Cloves garlic, crushed
• 5 tbsp Unsalted butter, at room temperature
• 1 Medium shallot, minced
• 1 cup Red wine
• 2 cups Beef stock or 4 oz. prepared Demi-glace and 1 1/2C. water
• 1 tbsp All-purpose flour