Ingredients:

  • 3.5 lb center-cut beef tenderloin, trimmed and tied
  • 2 tablespoons olive oil
  • 2 teaspoons coarse sea salt
  • 1 teaspoon freshly cracked black pepper
  • 0.5 cup (113g) unsalted butter, softened
  • 7 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon coarse sea salt
  • 0.25 teaspoon freshly cracked black pepper

Instructions:

  1. If your tenderloin isn't already trimmed, remove any silver skin (a silvery membrane) with a sharp knife by sliding the blade just under the membrane and gently pulling it away. Tuck and tie any thinner tail ends underneath the thicker center with butcher's twine to ensure even cooking. Pat the tenderloin very dry with paper towels. Season generously all over with 2 teaspoons coarse sea salt and 1 teaspoon freshly cracked black pepper. Let the tenderloin sit at room temperature for at least 30 minutes, or up to 2 hours, before cooking for more even results.
  2. In a small mixing bowl, combine the softened unsalted butter, minced garlic, finely chopped fresh rosemary, finely chopped fresh thyme, Dijon mustard (if using), 1/2 teaspoon coarse sea salt, and 1/4 teaspoon freshly cracked black pepper. Mix until well combined.
  3. Preheat your oven to 275°F (135°C). Heat 2 tablespoons of olive oil in a large heavy-bottomed oven-safe skillet (cast iron is ideal) over high heat until shimmering and almost smoking. Carefully place the seasoned beef tenderloin in the hot skillet. Sear on all sides (including the ends) until a deep mahogany crust forms, about 2-3 minutes per side. This step should take about 10-15 minutes total.
  4. Remove the skillet from the heat. Generously spread the garlic herb slather evenly over the entire surface of the seared tenderloin. Place the tenderloin on a roasting rack set inside the skillet (or a separate roasting pan if your skillet is too small). Insert a meat thermometer into the thickest part of the tenderloin, avoiding bone or fat. Transfer the skillet to the preheated 275°F (135°C) oven.
  5. 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 130-135°F (54-57°C) for medium. This will typically take 30-45 minutes, depending on the thickness of your tenderloin and your oven. For this recipe, aim for medium-rare for optimal juiciness, removing it at 125°F (52°C).
  6. Once the tenderloin reaches your desired internal temperature, carefully remove it from the oven and transfer it to a clean cutting board. Tent loosely with foil and let it rest for a minimum of 15-20 minutes, or up to 30 minutes. This resting period is critical for the juices to redistribute, ensuring a tender and juicy roast.
  7. After resting, remove the butcher's twine. Slice the beef tenderloin into thick medallions (about 1/2 to 1 inch thick). Serve immediately with any pan juices or additional herb butter, if desired.