Ingredients:

  • 4 lbs center-cut beef tenderloin, trimmed and tied
  • 2 tbsp neutral oil
  • 2 tsp coarse Kosher salt
  • 1 tsp freshly cracked black pepper
  • 4 tbsp unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves, chopped
  • 1 tsp Dijon mustard
  • 1/2 cup dry red wine
  • 1 cup beef bone broth
  • 1 tbsp cold unsalted butter

Instructions:

  1. Pat the beef tenderloin dry with paper towels. Season all sides generously with salt and pepper. Heat oil in a large cast-iron skillet over medium-high heat. Sear the meat for 2–3 minutes per side until a deep golden-brown crust forms. Remove from heat.
  2. Preheat oven to 325°F (165°C). In a small bowl, combine 4 tbsp softened butter, minced garlic, rosemary, thyme, and Dijon mustard. Smear the herb rub evenly over the seared beef.
  3. Place the beef on a wire rack set over a baking sheet. Roast until an instant-read thermometer reaches 125°F (52°C) for medium-rare, approximately 35-45 minutes depending on thickness.
  4. Transfer the roast to a cutting board and tent loosely with foil. Let the meat rest for 15–20 minutes to allow juices to redistribute; the internal temperature will rise to 130°F–135°F.
  5. While the meat rests, deglaze the skillet with red wine and bone broth. Simmer over medium heat until reduced by half. Whisk in 1 tbsp cold butter to finish the sauce. Slice the beef and serve with the pan sauce.