Spice Rubbed Roast Beef Tenderloin with Red Wine Sauce – ZAP

Ingredients

• 2 Tbs. extra-virgin olive oil
• 2 Tbs. finely chopped fresh thyme
• 1 Tbs. ground fennel seed
• 1/2 tsp. caraway seeds, coarsely ground
• Kosher salt
• Freshly cracked black pepper
• 2 2-1/2-lb. beef butt tenderloins, trimmed
• 2 Tbs. unsalted butter
• 1 Tbs. olive oil or canola oil
• 4 oz. cremini mushrooms, thinly sliced (1-3/4 cup)
• 1/4 cup thinly sliced shallot (1 medium)
• 1/4 tsp. granulated sugar
• 3 large sprigs fresh thyme
• 1 tsp. cracked black peppercorns
• 1 750-ml bottle dry, hearty red wine, such as Zinfandel
• 2 cups lower-salt beef broth
• 1 Tbs. all-purpose flour
• Freshly ground black pepper