Ingredients:

For the Meat

• 3-4lb Tied Filet Mignon Roast
• 2 TB Olive Oil
• Salt & Pepper to Coat Roast

For the Sauce

• 1 Small Red Onion, finely diced
• 2 Cloves Garlic, Minced
• 2 TB Beef Base Paste (available at finer grocery stores)
• 1 TB Tomato Paste
• 2 C Dry Red wine
• 2 TB Butter
• 1 TB Fresh Tarragon, minced
• Salt & Pepper to taste

To prepare the sauce

Sauté the onions and garlic with the butter until lightly browned, over medium heat. Add the tomato and beef baste paste and stir to combine. Add the wine and bring to a boil. Reduce to medium low heat and add the fresh tarragon. Simmer slowly until reduced by about half. Serve over sliced roast. For the roast, rub the meat down with vegetable oil and sprinkle all sides with salt and pepper. Heat a standard sauté pan (NOT non-stick) over high heat. Add a small amount of vegetable oil and brown the roast on all sides, rotating and flipping until all sides are evenly browned. Transfer the roast into a rack inserted into a roasting pan and into a preheated 375 degree oven, with a remote thermometer probe inserted into the meat at the thickest part. Remove the roast when it reaches an internal temperature of 125 degrees for medium rare. Allow to rest on the counter, loosely covered in foil for 10-15 minutes before slicing. Serves 10-16