Eickman's Beef Tenderloin Recipe

Prepare the Beef Tenderloin

Remove the beef tenderloin from the refrigerator and let it come to room temperature for about 30 minutes before cooking. Preheat your oven to 400°F (200°C).

Season the Meat

Pat the beef tenderloin dry with paper towels. Rub the olive oil all over the tenderloin, then season generously with salt and black pepper. Set aside.

Prepare Garlic and Herbs

Mince the garlic cloves and chop the fresh rosemary and thyme. Mix them together in a small bowl.

Sear the Tenderloin

In a large oven-safe skillet over medium-high heat, add the seasoned beef tenderloin. Sear on all sides for about 3-4 minutes each side until a golden brown crust forms.

Add Garlic and Herbs

Once the beef is seared, reduce the heat to medium. Add the minced garlic and herb mixture to the skillet, spreading it evenly over the top of the tenderloin.

Roast in the Oven

Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.

Rest the Meat

Remove the skillet from the oven and transfer the tenderloin to a cutting board. Tent with foil and let it rest for about 10 minutes.

Make the Sauce

In the same skillet used for the beef, add the red wine and beef stock. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the skillet. Reduce the sauce until thickened, about 5-7 minutes.

Finish the Sauce

Whisk in the butter until melted and the sauce is smooth. Season with salt and pepper to taste.

Slice and Serve

Slice the beef tenderloin into medallions. Serve topped with the red wine sauce, accompanied by your favorite sides.