2 tablespoons olive oil

1 pound shallots, peeled then halved lengthwise

¾ teaspoon salt

½ teaspoon freshly ground black pepper

1 ½ teaspoons garlic powder

1 ½ teaspoons onion powder

1 ½ teaspoons chopped fresh thyme

1 tablespoon salt

1 ½ teaspoons freshly ground black pepper

1 (6 pound) beef tenderloin, trimmed

¼ cup olive oil

1 cup dry Marsala wine

3 cups beef broth

3 tablespoons water

2 tablespoons all-purpose flour

3 tablespoons butter

¼ teaspoon freshly ground black pepper

Fresh thyme, for garnish

Preheat oven to 500 degrees F.

In a small bowl, combine olive oil, shallots, ¾ teaspoon salt and ½ teaspoon black pepper; set aside. In a separate bowl, combine garlic powder, onion powder, thyme, 1 tablespoon salt and 1 ½ teaspoons black pepper.

Rub tenderloin with ¼ cup olive oil then gently rub in seasoning mixture, evenly coating the top and sides of tenderloin. Set tenderloin in a large oiled roasting pan. Arrange shallot mixture around tenderloin. Bake, uncovered, for 25 minutes. Reduce heat to 375 degrees F and bake for about 20 minutes more or until a meat thermometer inserted into the thickest part of the roast registers 145 degrees F (for medium-rare) or 160 degrees F (for medium).

While tenderloin is in the oven, add Marsala and beef broth to a large skillet; bring to a boil, cooking for about 8 minutes or until liquid is reduced to 2 cups.

Remove tenderloin to a serving platter and tent with aluminum foil.

Set the roasting pan with shallots and drippings on the stovetop over medium heat. Add broth reduction to pan, stirring to loosen bits from bottom of pan.

In a bowl, whisk together water and flour until smooth; slowly stir into sauce in roasting pan. Cook over medium heat, constantly stirring, until just thickened. Add butter, stirring until melted. Stir in ¼ teaspoon black pepper.

Thinly slice roast, garnish with fresh thyme then serve with sauce.