Beef Tenderloin Recipe

Prepare and season

Remove the beef tenderloin from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry with paper towels. Season all sides generously with kosher salt (about 2 tsp) and freshly ground black pepper (about 1 tsp).

Sear

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until very hot. Add 2 tbs olive oil. When oil shimmers, add the tenderloin and sear on all sides until a deep brown crust forms, about 2–3 minutes per side. During the last 30–60 seconds of searing, add 2 tbs unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Spoon the melted butter over the meat to baste and build flavor.

Roast to temperature

Transfer the skillet with the seared tenderloin to the preheated oven. Roast until the internal temperature reaches your desired doneness: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135°F (57°C) for medium. For a 2 lb center-cut tenderloin this will usually take 12–18 minutes; use an instant-read thermometer inserted into the thickest part to check. Remove from oven when target temp is 5°F lower than final target (carryover).

Rest

Transfer the tenderloin to a cutting board, tent loosely with foil, and rest for 10–15 minutes. While resting, reserve pan juices for the Chianti reduction base (pour off excess fat, leaving fond).

Slice and serve

Slice the tenderloin into 1-inch medallions across the grain. Arrange on warmed plates and spoon Chianti reduction over or alongside. Garnish with a few fresh thyme leaves if desired.

While the beef rests (or beginning while it roasts), make the Chianti reduction so it’s ready when the meat is sliced.

Sweat shallot

Place the skillet used to sear the tenderloin over medium heat. If there’s more than 1 tablespoon of fat, spoon most off leaving the fond. Add the finely minced shallot and cook until softened and translucent, about 1–2 minutes, stirring to pick up browned bits.

Deglaze and reduce

Carefully add 1 cup Chianti to the hot skillet to deglaze, scraping up all the fond with a wooden spoon. Add 1 cup beef stock and 1 sprig fresh thyme. Bring to a simmer and let reduce gently until the liquid has thickened and coats the back of a spoon, about 12–18 minutes. If the wine is very acidic, stir in 1 tsp brown sugar or honey toward the end to balance.

Finish

Remove the thyme sprig. Off heat, swirl in 2 tbs cold cubed unsalted butter one piece at a time to give the sauce a glossy finish. Season to taste with salt (about 1 tsp) and 1/2 tsp freshly ground black pepper. Keep warm until serving.

Cook potatoes and garlic

Place peeled and cut potatoes (2 lbs) and 4 peeled garlic cloves in a large pot. Cover with cold water by 1 inch and add 1 tsp salt. Bring to a rolling boil, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.

Mash and season

Drain potatoes and garlic well and return to the pot. Over low heat for 30–60 seconds, shake pot to dry the potatoes slightly. Add 3 tbs unsalted butter and warm 1/2 cup milk; mash with a potato masher or ricer until smooth and creamy. Stir in 2 tbs sour cream or crème fraîche if using. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Stir in chopped chives if desired.

Keep warm

Cover and keep warm until plating. If too thick, loosen with a splash more warm milk.

Preheat and prepare

Preheat oven to 400°F (200°C) if not already. Toss 1 lb prepared carrots with 1 tbs olive oil, 1 tsp honey or maple syrup, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper on a rimmed baking sheet in a single layer.

Roast

Roast in the preheated oven for 18–22 minutes, turning once halfway through, until carrots are tender and caramelized at the edges.

Finish

Remove from oven and toss with 1 tbs chopped fresh parsley. Adjust seasoning and keep warm until serving.