Geoffrey Zakarian Recipes | Beef Tenderloin with Red Wine Pan Sauce

Ingredients

• One 3- to 5-pound beef tenderloin, trimmed
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 5 sprigs fresh thyme
• 3 cloves garlic, crushed
• 5 tablespoons unsalted butter, at room temperature
• 1 medium shallot, minced
• 1 cup red wine
• 2 cups beef stock
• 1 tablespoon all-purpose flour