Garlic and Lavender Crusted Beef Tenderloin

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1 (5 pound) beef tenderloin, cleaned and trimmed

10 tablespoons olive oil

Kosher salt and fresh ground pepper, to taste

1/2 carrot, cut into medium sized pieces

3 pearl onions,peeled

1/2 stalk celery, cut into medium sized pieces

8 garlic cloves, minced

3 tablespoons fresh thyme

3 tablespoons fresh rosemary

3 tablespoons fresh lavender

8 tablespoons Dijon mustard

3 tablespoons pink peppercorns, crushed

Red wine sauce (recipe follows)

Red Wine Sauce:

1-ounce shallots, minced

1-ounce garlic, minced

1/2 carrot, cut into small dice

1/2 celery stalk, cut into small dice

2 cups red wine

2 sprigs of thyme

1 quart veal stock, (chicken or beef can be substituted)

1 tablespoon olive oil

3 ounces pearl onions. Peeled

8 ounces crimini mushrooms, quartered

2 ounces unsalted butter

Salt and pepper, to taste