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Ingredients
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Beef & Seasoning
Leek & Aromatics
Pan Sauce (optional)
Method
Beef & Seasoning
- 1
Prepare and season
Remove beef tenderloin from refrigerator 45–60 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels. Trim any silver skin or excess fat. Sprinkle kosher salt evenly over all sides. Press coarsely crushed black peppercorns onto the surface to form a pepper crust; if using whole peppercorns for extra texture, press them in after crushing.
- 2
- 3
Roast to temperature
Add 1 tablespoon of butter and transfer skillet to the preheated oven. Roast until internal temperature reaches desired doneness: 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 2 lb tenderloin expect 12–20 minutes depending on thickness and oven. Remove from oven when target temp is 5°F (3°C) below final target (carryover cooking). Transfer beef to a cutting board and tent loosely with foil to rest 10–15 minutes.
Leek & Aromatics
- 4
Prepare leeks and aromatics
While beef roasts, trim root and tough dark green tops from the leek. Slice leek lengthwise, rinse thoroughly between layers to remove grit, then slice into 1/4-inch half-moons. Smash garlic cloves lightly with the flat of a knife and peel.
- 5
Sauté
In a separate sauté pan over medium heat, melt 1 tablespoon olive oil with 1 tablespoon butter. Add sliced leeks and a pinch of salt; cook gently 6–8 minutes until softened and starting to caramelize. Add smashed garlic and thyme sprigs for the last 2 minutes; continue cooking until fragrant. Remove thyme sprigs and discard. Keep leeks warm.
- 6
Finish with butter
Right before serving, add remaining 1 tablespoon butter and 1 tablespoon olive oil to the leeks, toss to coat, and season to taste with salt and a small crack of black pepper.
Pan Sauce (optional)
- 7
Deglaze
After removing the beef from the skillet, place the skillet over medium heat. If there is excessive fat, spoon off all but 1 tablespoon. Add the red wine (or 1 cup beef stock) to deglaze, scraping up browned bits with a wooden spoon. Reduce by about half, 3–5 minutes.
- 8
Finish sauce
Add beef stock (if you used wine first, add stock now) and simmer until slightly reduced, about 5–7 minutes. Lower heat and swirl in the cold butter one tablespoon at a time to mount the sauce, creating a glossy finish. Taste and adjust seasoning with up to 1/2 teaspoon salt. Strain if a smooth sauce is desired.
- 9
Serve
Slice the rested tenderloin into 1-inch medallions. Spoon warm leeks alongside or over the medallions and drizzle with the pan sauce if using. Garnish with a few fresh thyme leaves or an extra crack of black pepper.
