Cooking Instructions

1. Preheat oven to 400°. Rub roast all over with the garlic clove halves; sprinkle with salt and pepper. Roast the tenderloin in an open shallow pan for about 30 to 35 minutes, to about 125° to 130° for medium rare to medium.
2. If the roast is very cold, count on more time.
3. Remove from oven and remove roast to a warm platter and let rest.
4. Add oil, mushrooms, chopped shallot or green onion, and minced garlic to pan drippings; place over medium heat and sauté until tender.
5. Stir in flour until well blended; add the red wine and broth. Simmer until reduced by about 1/4 to 1/3.
6. Add thyme and salt and pepper to taste. Serve alongside sliced tenderloin.