Ingredients:

  • 2.04 kg center-cut beef tenderloin, peeled and trimmed
  • 34 g Kosher salt
  • 1 tbsp coarsely cracked black peppercorns
  • 115 g unsalted butter, softened
  • 6 cloves garlic, smashed into a paste
  • 2 tbsp fresh rosemary, finely minced
  • 2 tbsp fresh thyme, finely minced
  • 1 tbsp fresh parsley, chopped
  • 2 large shallots, halved
  • 3 sprigs fresh rosemary, whole
  • 15 ml neutral oil

Instructions:

  1. Remove the 2.04 kg tenderloin from the fridge and pat it completely dry with paper towels.
  2. Rub the 34 g of salt and the peppercorns all over the meat, pressing them into the flesh.
  3. Tie the tenderloin with kitchen twine at 3 cm intervals until it looks like a uniform cylinder.
  4. Make the herb butter. Mix the 115 g of softened butter with the garlic paste, minced rosemary, thyme, and parsley.
  5. Heat 15 ml of oil in a skillet over high heat until the oil is shimmering and just starting to smoke.
  6. Sear the beef for about 2-3 minutes per side until a dark, mahogany crust forms.
  7. Remove the pan from heat and carefully slather the herb butter all over the top of the seared beef.
  8. Throw the halved shallots and rosemary sprigs into the pan around the meat.
  9. Place the pan in a 200°C oven for 25-30 mins until the internal temperature hits 52°C for medium rare.
  10. Move the beef to a carving board and let it sit for 15 minutes until the juices settle and the temp rises to 57°C.