Ingredients:

  • 3 lbs (1.4 kg) Beef Tenderloin, centre-cut, trimmed
  • 2 tbsp Coarse Sea Salt, plus extra for finishing
  • 1 tbsp Freshly Cracked Black Pepper
  • 2 tbsp Olive Oil or Grapeseed Oil (for searing)
  • 4 tbsp Unsalted Butter, softened (for crust)
  • 4 cloves Garlic, minced
  • 2 tbsp Fresh Thyme Leaves, chopped
  • 1 tbsp Fresh Rosemary Leaves, chopped
  • 2 medium Shallots, finely minced (for sauce)
  • 1 cup Dry Red Wine (e.g., Cabernet)
  • 1 cup High-Quality Beef Stock
  • 2 tbsp Unsalted Butter, chilled and cubed (for finishing sauce)

Instructions:

  1. Trim and Tie: If needed, trim the silver skin from the Beef Tenderloin. Tie the roast tightly with kitchen twine at 1.5-inch (4 cm) intervals to ensure an even cook.
  2. Season Heavily and Temper: Pat the beef completely dry. Season aggressively on all sides with salt and pepper. Place the seasoned beef on a wire rack at room temperature for at least 30 minutes (up to 1 hour). This is critical for even cooking.
  3. Prepare Crust: In a small bowl, combine the softened butter, minced garlic, thyme, and rosemary. Set aside.
  4. Preheat: Preheat oven to 425°F (220°C). Place the roasting pan or oven-safe skillet inside the oven while it heats.
  5. Sear: Remove the hot pan from the oven and place it over medium-high heat on the stovetop. Add the oil. Once shimmering, carefully place the beef in the pan. Sear for 2 minutes per side until a deep brown crust forms all around—about 6–8 minutes total.
  6. Apply Crust and Roast: Remove the pan from the stovetop. Spread the herb butter mixture evenly over the top and sides of the seared roast. Place the pan back into the preheated oven.
  7. Monitor Temperature: Begin checking the internal temperature after 15 minutes. Cook until it reaches 125–130°F (52–54°C) for recommended medium-rare, or 10–15°F below your desired final doneness.
  8. Rest: Remove the tenderloin from the oven immediately and transfer it to a clean cutting board. Tent loosely with foil. Rest for 15 minutes. (The internal temperature will rise during this time.)
  9. Start Sauce: While the beef rests, place the roasting pan on the stovetop over medium heat. Add the minced shallots and scrape up the browned bits (fond) from the bottom of the pan. Cook for 2 minutes until soft.
  10. Deglaze: Pour in the red wine and bring to a rapid simmer, scraping again. Reduce the wine by half (until slightly syrupy).
  11. Finish Sauce: Add the beef stock and simmer for 5–7 minutes until the sauce reduces and thickens slightly. Remove from heat. Whisk in the cold cubes of butter, one by one, until the sauce is glossy and emulsified. Season to taste.
  12. Serve: Remove the twine from the rested beef. Slice into thick medallions and serve immediately with a generous drizzle of the pan sauce.