Beef Tenderloin Recipe

Ingredients

• 1 (4 pound, 1.8kg) beef tenderloin roast
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 6 tablespoons unsalted butter (softened (84g))
• 2 garlic cloves (minced)
• 2 teaspoons minced fresh rosemary
• 1 teaspoon minced fresh thyme
• 2 tablespoons olive oil

Steps

1. 1

   Pat the tenderloin very dry with paper towels. With a sharp knife, carefully trim the fat and silver skin from the tenderloin.

2. 2

   Cut the roast in half crosswise to make two pieces. If the ends are thinner than the center of the roasts, tuck them under so that they are evenly thick.

3. 3

   With butcher’s twine, tie the tenderloins at 1-inch intervals to create a tight, cylinder shape. Season both pieces all over with the salt and pepper.

4. 4

   Line a large, rimmed baking sheet with foil. Fit a wire rack inside. Set the tenderloin pieces on the wire rack and let them rest at room temperature for 1 hour.

5. 5

   While the meat rests, mix together the butter, garlic, rosemary and thyme. Mash the mixture with a fork and stir it together until thoroughly combined.

6. 6

   Preheat the oven to 425°F.

7. 7

   Heat a large skillet to medium-high heat. Pat the tenderloin pieces dry with paper towels. Add the olive to the skillet. Sear on all sides, about 2 minutes per side, 8 minutes total. Return the roasts to the wire rack set over the sheet tray and let them cool slightly, about 10 minutes. Slather the butter mixture all over the slightly cooled tenderloin.

8. 8

   Roast for 20 to 25 minutes until the internal temperature reaches 125°F for medium rare. (The temperature of the meat will continue to carry over while it rests, another 5 to 10 degrees.)

9. 9

   Tent the roasts with foil and let stand for 10 minutes. Remove the butcher’s twine and slice them into 1-inch thick pieces. Serve immediately.