Let the beef tenderloin stand at room temperature for 1 hour.

Preheat your oven to 425°F (220°C).

Tie the beef with kitchen twine to ensure an even roast, pat it dry, and generously season it with Kosher salt and black pepper.

In a large skillet over medium-high heat, add olive oil.

Once hot, carefully place the beef into the pan and sear for 2-3 minutes on each side until beautifully browned.

Transfer to a baking dish.

Place the baking dish into the oven and roast for about 30 minutes or until the internal temperature reaches 140-145°F (60-63°C) for medium doneness.

For a perfect crust, use a meat thermometer to gauge doneness accurately.

While the beef is roasting, heat 2 tablespoons of olive oil in a saucepan over medium heat.

Add the minced garlic and shallots, cooking until softened, which should take about 1-2 minutes.

Add the sprigs of rosemary and thyme, the red wine, 2 cups of beef broth, and Worcestershire sauce.

Bring this mixture to a boil and then reduce the heat to simmer uncovered until the liquid has reduced by half, which will take about 20 minutes.

Dissolve the flour in the remaining 1/4 cup of beef broth, then whisk this mixture into the reducing sauce.

Let it simmer until thickened to your preference, and season with salt, pepper, and sugar to taste.

Strain the sauce to remove solids for a silky finish.

Allow the beef to rest for 15 minutes before slicing.

Serve the sliced beef drizzled with the luscious red wine sauce.