Herb and Spice-Roasted Beef Tenderloin with Red WineShallot Sauce

Sauce

2 tablespoons olive oil
2-1/2 cups sliced shallots (about 12 ounces)
2 tablespoons minced garlic
1 teaspoon sugar
1 tablespoon all purpose flour
1 tablespoon minced fresh thyme
2 teaspoons minced fresh rosemary
1 bay leaf

1 teaspoon grated orange peel
Pinch of ground nutmeg
Pinch of ground cloves
3-1/4 cups canned beef broth
1-1/2 cupS dry red wine
1/4 cup brandy

Tenderloin
2 tablespoons fresh rosemary leaves
2 tablespoons fresh thyme leaves
4 large garlic cloves, peeled
2 bay leaves
1 large shallot, peeled, quartered
1 tablespoon grated orange peel
1 tablespoon coarse salt
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons olive oil
2 2-pound (large end) heef tenderloin pieces, trimmed

1/4 cup (1/2 stick) unsalted butter room temperature

FOR SAUCE: Heat oil in large saucepan over medium low heat. Add shallots and garlic; saute until tender; about 10 minutes. Stir in sugar; saute until shallots are golden about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; Stir 1 minute. Pour in broth, wine, and brandy. Boil until sauce is reduced to 1-3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days ahead. Chill.)

FOR TENDERLOIN: Grind first 10 ingredients in processor. With machine running, add oil and blend well. Spread mixture evenly over all sides of tenderloins. Place beef in large glass baking dish. Cover with foil; chill at least 6 hours. (Can be made 1 day ahead; keep chilled.)

Preheat oven to 400 degrees. Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef registers 160 degree for medium. Remove from oven and cover with foil; let stand 10 minutes.

Transfer beef to cutting board. Pour any accumulated juices from roasts into sauce. Bring sauce to boil. Remove from heat; whisk in butter Season with salt and pepper. Slice beef. Serve with sauce.