Grilled Beef Tenderloin with Roasted Onion and Red Wine Reduction

I found a new recipe I wanted to try with grilled beef tenderloin. We always grill beef tenderloin by the indirect method on our Weber grill. Is there any other way? We cooked up half of the tenderloin (about 2 pounds) for approximately 14 - 15 minutes a pound. Rubbed it first with olive oil and the Barbecue of the Americas spice mixture from my favorite spice company, Penzeys Spices. It came out a prefect medium rare. While it was grilling, I made the red wine reduction which is just a fancy way to say gravy. Served it with smashed red potatoes (didn't even peel them), steamed broccoli, and bread with olive oil for dipping. I got good reviews for all family members. My husband would have preferred the traditional horseradish cream with the tenderloin, though. The big bonus was that the whole meal came together in an hour. Get grilling!!

Roasted Onion and Red Wine Reduction

1 medium onion, diced
4 cloves garlic, chopped
olive oil
3 cups low sodium beef stock
1 1/2 cups red wine
2 tablespoons tomato paste
salt
pepper
1 teaspoon thyme
3 tablespoons butter
1 tablespoon flour

Put onions and garlic in a small pan. Drizzle with olive oil and sprinkle with salt and pepper. Bake in 400 degree oven for about 30 minutes. Check to make sure they don't get too brown. Meanwhile, put stock and wine into a small sauce pan and bring to a boil. Continue boiling until it reduces by half, about 30 minutes. Mix together 1 1/2 tablespoons butter and the flour to form a paste. After stock and wine has reduced, whisk in butter/flour paste. Continue cooking until sauce thickens, about 3 - 4 minutes. Add remaining butter, thyme, and season with salt and pepper. Stir in roasted onions and garlic. Serve warm with grilled beef tenderloin.