DIRECTIONS

1. Marinate beef tenderloin in half of the wine, with the herbs and garlic. Refrigerate overnight.
2. Remove marinated beef from the refrigerator. Preheat oven to 350 F (180 C).
3. Remove beef from marinade, strain and reserve liquid.
4. Add strained marinating liquid, remaining wine, beef stock and bay leaf to a medium sauce pan.
5. On stovetop, cook at medium heat until it is reduced to sauce consistency
6. In a hot pan, sear beef on all sides. Transfer to oven and roast until medium rare. Slice into medallions.