Provençal Herb-Crusted Beef Tenderloin with Puff Pastry and Red Wine Sauce
For the rub
For the puff pastry
For the tenderloin
For the red wine sauce – makes about 4.5 cups of red wine sauce
Make the rub
  1. Mix all ingredients and set aside.
Bake the puff pastry
  1. Heat oven to 400 ˚. Thaw and roll out the pastry on to a large cutting board. Cut into 8 equal squares and place on parchment paper on a baking sheet. Then prick with a fork and bake for 10-20 minutes or until lightly browned and crispy. Remove from oven and set aside.
Make the tenderloin
  1. Heat oven to 450˚. Place the trimmed tenderloin on a rimmed baking sheet large enough to fit. Rub the tenderloin with the olive oil to coat. Then carefully coat and press the rub mix into the meat, turning to get all sides. Place into the 450 ˚ oven and roast for 5-7 minutes. Turn the oven down to 350 ˚ and roast for 20 -25 minutes or until an instant read thermometer reads 125 ˚ for rare, 130 -135 ˚ for medium rare, 140-145 ˚ for medium and 150-155 ˚ for well done. Remove from oven and let rest for a minimum of 15 – 20 minutes.
Make the red wine sauce
  1. Place the red wine in a sauce pan over medium heat and simmer until reduced by half. Add in the 4 cups of broth and return to a simmer. Mix the corn starch with the cold water and while stirring the gravy pour in the corn starch mixture to thicken. Remove from the heat and whisk in the Worcestershire sauce, balsamic vinegar, honey and black pepper. Taste and adjust seasonings with salt if needed. Stir in butter and drippings from the sheet pan.
Assemble the dish
  1. Once the tenderloin has rested and the sauce is ready, assemble the dish. Slice the tenderloin and place slices on top of a square of puff pastry. Pour the red wine sauce over everything.
Recipe Notes

Ask your butcher to clean the tenderloin for you at the market, or watch a video demonstration to learn how to trim the silverskin from your tenderloin at home.