Roasted Beef Tenderloin with Port Wine Gravy

INGREDIENTS

4 cups

low-sodium beef broth

1 cup

port wine ((I use Ruby Port))

1 tbsp

tomato paste

to 5 pound whole beef tenderloin, (peeled and trimmed)

1 tbsp

fine ground sea salt (plus additional for garlic)

1 tbsp

dried thyme

freshly ground black pepper (as needed)

3 tbsp

olive oil, (plus additional for garlic)

whole heads garlic

4 tbsp

softened butter, (divided)

3 tbsp

all-purpose flour