Beef Tenderloin Roast | Recipes | Kalamazoo Outdoor Gourmet

Ingredients

• 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 a smoked Maldon for the flaky texture)
• 2 cups Zinfandel wine
• 1 cup beef broth
• 1/4 cup soy sauce
• 3/4 cup light brown sugar
• 2 1/2 pound beef tenderloin, trimmed
• Extra virgin olive oil
• Kosher salt
• Cracked black pepper