Ingredients:

  • 4 lbs Center-cut beef tenderloin, trimmed and tied
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Kosher salt
  • 1 tbsp Coarsely cracked black pepper
  • 4 cloves Garlic, minced
  • 2 tbsp Fresh rosemary, finely chopped
  • 2 tbsp Fresh thyme, finely chopped
  • 1 cup Dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups High-quality beef bone broth
  • 2 small Shallots, minced
  • 2 tbsp Cold unsalted butter, cubed
  • 1 tsp Balsamic vinegar

Instructions:

  1. Pat the beef dry with paper towels. Rub surface with olive oil, then coat with salt, pepper, garlic, rosemary, and thyme. Let sit at room temperature for 45 minutes.
  2. Preheat oven to 400°F (200°C). Heat a large skillet over medium-high heat and sear the beef for 2–3 minutes per side until a golden-brown crust forms.
  3. Transfer beef to the oven. Roast until internal temperature reaches 125°F (52°C) for rare or 135°F (57°C) for medium-rare. Remove, tent with foil, and rest for 15–20 minutes.
  4. While resting, sauté shallots in the same skillet. Deglaze with red wine, then add beef broth and simmer until reduced by half. Whisk in cold butter one cube at a time and add balsamic vinegar.