• Let the meat stand at room temperature for 1 hour.

Make the sauce

• In a saucepan, over medium heat, heat 2 tablespoons of olive oil and add minced garlic and minced shallots. Cook until softened, stirring, about 1 to 2 minutes. Add the rosemary and thyme and stir for another 1 minute until fragrant.
• Add the red wine, 2 cups of the beef broth, and the Worcestershire sauce, and bring to a boil. Then, reduce to a simmer, and cook uncovered until reduced by half, about 20 minutes. Add 1 ½ teaspoons of sugar or to taste.
• Dissolve 3 teaspoons of flour with the remaining ¼ cup of beef broth, and add it to the sauce. Simmer, stirring, for a few minutes until thickened. Taste it and season with salt, pepper, and more sugar if desired. Strain it into a bowl to remove the herbs, garlic, and shallots. Set aside.

Make the Beef Tenderloin

• Preheat oven to 425 degrees F.
• Tie the beef tenderloin with kitchen twine. Pat it dry with some paper towel. Season evenly with 1 teaspoon Kosher salt and about ½ teaspoon ground black pepper.
• Heat about 1 tablespoon of olive oil over a large skillet over medium-high heat. Sear the beef tenderloin about 2-3 minutes per side, on all 4 sides, until browned. Transfer to a baking dish. Note: I prefer to transfer it to another baking dish because the pan is so hot already that the bottom of the meat can burn while roasting.
• Roast in the oven for about 30 minutes or until a meat thermometer inserted in the middle registers 140-145 degrees F for medium doneness. The internal temperature will continue to rise about 5 degrees F more after you pull it out of the oven. Note: for more cooking times and doneness level, see Recipe Notes below.
• Let it rest for 15 minutes before serving. Slice and serve with some red wine sauce. Enjoy!