For the Beef:

2–3 lb beef tenderloin, trimmed
2 tbsp olive oil

3 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped

2 tsp coarse salt
1 tsp black pepper
2 tbsp unsalted butter

For the Sauce:

1 cup red wine (Cabernet or Merlot recommended)

1 cup beef broth

2 tbsp unsalted butter

1 tsp Dijon mustard