Dry-Rubbed Beef Tenderloin with Red Wine Sauce - Fresh-Pressed Olive Oil

Ingredients

• 4 pounds beef tenderloin, trimmed, but left whole
• 1/4 cup plus 2 tablespoons extra virgin olive oil
• 3 tablespoons fresh thyme leaves, plus an extra sprig for a garnish
• 3 tablespoons chopped fresh rosemary, plus an extra sprig for a garnish
• 2 tablespoons peeled minced garlic
• 3 tablespoons coarsely ground black pepper
• 2 tablespoons coarse salt (kosher or sea)
• 1 cup good red wine, preferably Italian
• 2 tablespoons chopped peeled shallots
• Coarse salt and freshly ground black pepper, to taste
• 1 tablespoon fresh thyme
• 1 tablespoon cold butter