Tenderloin Recipe

Prep and bring to room temperature

Remove the tenderloin from the refrigerator 30–45 minutes before cooking so it reaches near room temperature. Pat dry thoroughly with paper towels to remove surface moisture.

Trim any excess silver skin and remove the chain if not already removed. Tie the tenderloin at 1–1.5 inch intervals with kitchen twine to promote even cooking (optional but recommended).

Generously season the entire surface of the tenderloin with kosher salt and freshly ground black pepper, pressing gently so the seasoning adheres. Rub with 2 tablespoons olive oil to help form a good sear.

In a small saucepan or microwave-safe bowl, combine 4 tablespoons softened unsalted butter, minced garlic, chopped rosemary, thyme leaves, a pinch of sea salt and pepper. Stir until smooth and well combined. Set aside at room temperature so it stays spreadable.

Preheat the oven to 425°F (220°C). Place a heavy, ovenproof skillet (cast-iron preferred) on the stovetop over medium-high heat and let it get very hot (2–3 minutes).

Add 1 tablespoon olive oil to the pan, swirl to coat. Carefully place the tenderloin in the hot skillet and sear on all sides until a deep brown crust forms, about 2–3 minutes per side. Use tongs to hold the ends and sear those as well for 30–45 seconds each.

Once fully seared, transfer the skillet with the tenderloin to the preheated oven. Roast until the internal temperature reaches your desired doneness: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135°F (57°C) for medium. For a 2 lb tenderloin expect approximately 12–18 minutes in the oven for medium-rare; start checking with an instant-read thermometer at 10 minutes.

In the last 2 minutes of roasting, remove the pan and spoon half of the herb-garlic butter over the top of the tenderloin, then return to the oven to finish. This bastes the meat and adds flavor.

When the desired internal temperature is reached, remove the skillet from the oven and transfer the tenderloin to a cutting board. Tent loosely with foil and rest for 10–15 minutes; internal temperature will rise about 5°F (3°C) and juices will redistribute.

While the meat rests, place the skillet used for searing back on medium heat. If there are excessive burnt bits, add 1 tablespoon oil and scrape gently; otherwise use the fond in the pan. Add the minced shallot and sauté 30–60 seconds until softened.

Deglaze the pan with 1 cup dry red wine (or 1 cup beef stock if avoiding alcohol), scraping up brown bits. Reduce by about half, 2–4 minutes. If you used wine, add 1 cup beef stock and reduce again to reach a sauce-y consistency, another 3–5 minutes.

Add a sprig of thyme and simmer briefly, then remove the thyme. Off the heat, whisk in 1 tablespoon cold cubed butter a little at a time to emulsify and thicken the sauce. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting as needed.

Strain the sauce through a fine-mesh sieve into a small jug if a smooth sauce is desired. Spoon sauce over slices of rested tenderloin to serve.

Using a sharp carving knife, slice the rested tenderloin into 1-inch medallions. Spread remaining herb-garlic butter over hot slices so it melts into the meat.

Plate the medallions, spoon the pan sauce alongside or over the meat if using, and garnish with a small sprig of thyme or chopped parsley if desired. Serve immediately.