Mustard-Crusted Beef Tenderloin with Red Wine Glaze

2 1/2 lb beef tenderloin roast, trimmed
2 tsp canola oil
1/2 tsp salt
2 tbsp whole grain mustard
2 tsp brown sugar
1/4 tsp ground cumin
2 tsp rosemary
ground pepper to taste

Preheat oven to 425F. Bring meat up to room temperature before rubbing on all sides with canola oil and seasoning with salt. Place on parchment paper-lined baking sheet. In a small bowl mix the mustard, brown sugar, cumin, and rosemary. Using the back of a spoon, spread the mustard mixture on sides and top of meat. Season with freshly ground pepper.
Roast for 40 min or until meat thermometer reaches 160F (71C) for medium. Allow to rest 10 min before slicing. Serve with red wine glaze.

Red Wine Glaze
In a small sauce pan combine 1 cup red wine and 1/4 cup sugar and mix well. Bring to simmer and allow to reduce, stirring once in a while, until thickened 20-30 min. Reduction will thicken further when it cools. It can be made several days ahead and stored in fridge. Bring to room temp before serving.
from Inspired (Sobey's) free magazine