Ingredients:

  • 3 lbs Center-cut Beef Tenderloin, trimmed and tied
  • 2 tbsp Neutral oil (Avocado or Grapeseed)
  • 3 tbsp Unsalted butter, softened
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh rosemary, finely chopped
  • 1 tbsp Fresh thyme, finely chopped
  • 2 tsp Coarse Kosher salt
  • 1 tsp Freshly cracked black pepper
  • 1/2 cup Dry red wine (Cabernet or Pinot Noir)
  • 1 cup High-quality beef bone broth
  • 1 tbsp Cold butter
  • 1 small Shallot, minced

Instructions:

  1. In a small bowl, combine 3 tablespoons of softened butter, minced garlic, chopped rosemary, thyme, salt, and pepper to create a thick herb paste.
  2. Pat the beef tenderloin completely dry with paper towels. Rub the herb butter paste evenly over the entire surface of the meat.
  3. Preheat your oven to 425°F (220°C). Heat a large cast-iron skillet over medium-high heat with the neutral oil until shimmering.
  4. Carefully place the tenderloin in the skillet and sear for 2–3 minutes per side until a deep, mahogany-colored crust forms on all sides.
  5. Transfer the skillet directly into the oven. Roast for 20–25 minutes. Use an instant-read thermometer to check for an internal temperature of 125°F (52°C) for medium-rare.
  6. Remove the beef from the skillet and transfer it to a carving board. Tent loosely with foil and allow it to rest for at least 15 minutes.
  7. While the meat rests, place the skillet back on the stovetop over medium heat. Sauté the minced shallots in the pan drippings for 1 minute. Deglaze with red wine, scraping the bottom of the pan to release the fond. Add the beef broth and simmer until reduced by half. Whisk in 1 tablespoon of cold butter until the sauce is velvety.