Tenderloin Recipe

Prepare and season

Remove the tenderloin from the refrigerator 30–60 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels. Tie with kitchen twine every 1–1.5 inches if not already tied to ensure even cooking. Rub the entire outside with olive oil, then season evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear

Preheat oven to 425°F (220°C). Heat a heavy ovenproof skillet (cast iron preferred) over high heat until very hot. Add the tenderloin and sear on all sides, about 2 minutes per side, until a deep brown crust forms. Use tongs to hold and sear the tapered ends briefly. This should take about 8–10 minutes total.

Roast

Transfer the skillet with the seared tenderloin to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part reads 125°F (52°C) for medium-rare, about 12–18 minutes depending on thickness. For medium aim for 135°F (57°C). Check temperature at 10 minutes and then every 3–4 minutes to avoid overcooking.

Rest

Remove the tenderloin from the oven and transfer to a cutting board. Tent loosely with foil and rest for 10–15 minutes. During resting the temperature will rise about 5–10°F and juices will redistribute.

Slice and serve

Remove kitchen twine. Slice into 1-inch medallions (or desired thickness) with a sharp knife. Arrange on a warm platter and top each slice with a pat of herb butter, or spoon pan sauce over the medallions if using.

Make herb butter

While the tenderloin comes to room temperature, combine 4 tbsp softened unsalted butter, 2 tbsp finely chopped parsley, 1 tsp chopped thyme, 1 minced garlic clove, 1 tsp lemon zest, 1 tsp salt and 1/2 tsp black pepper in a small bowl. Mix thoroughly until smooth and homogenous. Form into a log on plastic wrap if you want slices, or keep in a small ramekin and refrigerate until ready to use. Bring to room temperature before topping the sliced meat so it melts nicely.

Prepare pan for sauce

After removing the tenderloin from the skillet, place the skillet back on medium heat. Add the minced shallot and sauté in any rendered drippings for 1–2 minutes until translucent, scraping up browned bits.

Deglaze and reduce

Add 1 cup dry red wine (or 1 cup beef stock if you prefer no alcohol) to the skillet to deglaze, stirring and scraping the fond. If using wine, let it reduce by half over 3–5 minutes, then add 1 cup beef stock and simmer until sauce is slightly reduced and coats the back of a spoon, about 6–8 minutes.

Finish sauce

Remove the skillet from heat, discard the thyme sprig. Whisk in 2 tbsp cold unsalted butter a little at a time to emulsify and thicken the sauce. Season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting to taste. Strain if you prefer a smooth sauce.

Serve

Spoon sauce over sliced tenderloin or serve on the side.