Angus Beef Tenderloin Recipe

Bring to room temperature

Remove the Angus beef tenderloin from the refrigerator 45–60 minutes before cooking so it comes to room temperature. This ensures more even cooking.

Preheat the oven to 425°F (220°C). Pat the tenderloin dry with paper towels to remove excess moisture; this helps achieve a good sear.

Season all sides of the tenderloin liberally with kosher salt (about 1.5 tablespoons) and freshly ground black pepper. Press the seasonings into the meat so they adhere.

Heat an oven-safe skillet (cast iron preferred) over medium-high heat. Add 2 tablespoons neutral oil and heat until shimmering but not smoking.

Sear the tenderloin: place the meat in the hot skillet and sear for 2–3 minutes on each side (all around) until a deep brown crust forms. Use tongs to hold and sear the ends for 30–45 seconds each.

Once well-seared, transfer the skillet with the tenderloin to the preheated oven. Roast until the internal temperature reaches 120–125°F (49–52°C) for medium-rare, about 12–18 minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part.

Remove the tenderloin from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10–15 minutes. The carryover heat will raise the temperature to about 125–130°F (52–54°C).

While the meat rests (can be prepared before cooking), make the herb-garlic butter: In a small bowl, combine 4 tablespoons softened unsalted butter, 2 tablespoons finely chopped parsley, 1 teaspoon chopped thyme leaves, 2 minced garlic cloves, 1/2 teaspoon lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until homogenous.

Spoon or spread the butter over the warm tenderloin just before slicing so it melts and coats the surface. Reserve a small amount to finish slices if desired.

After removing the seared tenderloin from the skillet (before roasting or once meat is in the oven), place the skillet on medium heat on the stove. Add the minced shallot and cook, stirring, for 1–2 minutes until softened and fragrant, being careful to scrape up any browned bits (fond) from the bottom.

Add 1/2 cup red wine (or beef stock if avoiding alcohol) to deglaze the pan. Increase heat to medium-high and simmer until the liquid reduces by about half, about 2–4 minutes.

Add 1 cup beef stock and the fresh thyme sprig. Simmer until the sauce reduces and slightly thickens to a glossy jus, about 6–8 minutes. Taste and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Remove the thyme sprig and whisk in 1 tablespoon cold cubed unsalted butter off the heat to finish and add shine. Keep warm until ready to serve.

Transfer the rested tenderloin to a cutting board. Using a sharp knife, slice the roast into 1-inch thick medallions.

Arrange slices on a warmed platter or individual plates. Spoon a little of the pan jus alongside or over the slices and place a dollop of the herb-garlic butter on several medallions so it melts over the warm meat.

Garnish with microgreens or chopped parsley if desired and serve immediately.