Beef Tenderloin with Herbs, Grilled Vegetables and Wine Reduction

As you may remember I wrote some time ago a post about herb crusted beef. Check it out here.
I've had some really nice beef tenderloin and I decided to cook it almost in the same way, but to serve it in a different way, with a grilled  veggies tower and a simple wine reduction.

Massage the meat with some oil, salt and pepper, chop some rosemary, parsley and thyme and massage it again. Cook the meat on every side in a ovenproof pan with just a bit of olive oil just until it changes its colour, for 1 minute on each side, then transfer the pan in the preheated oven for 15 minutes, depending on how you like it.

In the meantime, prepare the vegetables. One zucchini, one eggplant and around 6 champignon mushrooms should be enough for 2 serving.  We really enjoyed them so we had two towers each.

Clean the mushrooms, wash the zucchini and the eggplant and cut everything into medius slices then just grill them.

In a sauce pan pour 1 glass of red wine (whatever kind you have been drinking while cooking this :)) and some of the same herbs you used on the meat. After it has reduced, add some stock and wait again to remain only 1/2 of the liquid, turn down the heat and add 1 tbsp of butter at room temperature. Stir well and add salt, pepper or lemon if necessary

Pour some more wine in glasses and enjoy your meal!