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Ingredients
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Main Ingredients
Seasoning
Garnish
Method
Preparation
- 1
Marinate the Beef
In a bowl, combine the beef tenderloin with 1 tablespoon of olive oil, salt, black pepper, and fresh thyme. Allow the beef to marinate for at least 30 minutes at room temperature.
- 2
Prepare the Garlic
Peel and crush the garlic cloves using the flat side of a knife. Set aside.
Cooking
- 3
Sear the Beef
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Once hot, add the marinated beef tenderloin. Sear for about 4-5 minutes on each side until a golden brown crust forms.
- 4
Add Garlic and Butter
Reduce the heat to medium. Add the crushed garlic cloves and butter to the skillet. Baste the beef with the melted butter and cook for an additional 5-7 minutes for medium-rare, or until desired doneness is reached.
- 5
Serving
- 6
Plate the Dish
Slice the beef tenderloin into medallions and arrange them on a serving platter. Drizzle the reduced wine sauce over the beef, and garnish with fresh parsley.
- 7
Serve
Serve immediately with your choice of sides, paired with the remaining Pauillac wine.