Yield: approximately 4½ cups

2 tablespoons olive oil
4 shallots, minced
2 cloves garlic, minced
1 cup red wine
4 cups beef broth
1 cup heavy whipping cream
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
½ teaspoon ground black pepper
¼ cup unsalted butter, chilled

1. In the same skillet that tenderloin was browned in, heat olive oil over medium heat. Add shallots and garlic, and cook until tender, approximately 5 minutes. Remove from heat, and add red wine. Return to heat, and bring mixture to a boil. Cook mixture over high heat until reduced by half, approximately 20 minutes. Whisk in broth, cream, thyme, rosemary, and pepper. Cook, stirring occasionally, until mixture thickens, approximately 10 minutes. Remove from heat and add butter, whisking until melted. Serve immediately, or store covered in the refrigerator for up to 3 days. Warm before serving.