Ingredients:

  • 1 centre-cut Beef Tenderloin (1.4 kg / 3 lb), trimmed of silver skin
  • 2 tablespoons Olive Oil (High Smoke Point), for searing
  • 2 teaspoons plus more Salt (Kosher or Flaky Sea Salt)
  • 1 tablespoon Black Pepper (Freshly Cracked)
  • 1 teaspoon Garlic Powder
  • 2 tablespoons Fresh Thyme, leaves only, finely chopped
  • 1 tablespoon Fresh Rosemary, finely chopped
  • 4 tablespoons Unsalted Butter, cold, for basting
  • 1 medium Shallots or Brown Onion, roughly chopped (Optional aromatic bed for roasting)

Instructions:

  1. Trim and Tie: Using a sharp knife, remove any “silver skin” from the tenderloin. Tuck the narrow tail end underneath itself to create a uniform thickness. Tie the roast tightly with butcher’s twine at 3 cm (1-inch) intervals to ensure even cooking.
  2. Season Heavily: Pat the beef thoroughly dry with paper towels. Season aggressively with 1 teaspoon of the salt and 1 teaspoon of the pepper.
  3. Temper: Place the seasoned beef on a plate and let it sit at room temperature for at least 45 minutes up to 1 hour. This is vital for even internal cooking.
  4. Preheat: Preheat the oven to 200°C (400°F).
  5. Make the Rub: In a small bowl, combine the remaining salt and pepper, garlic powder, thyme, and rosemary. Rub the mixture thoroughly over the entire surface of the tenderloin.
  6. Heat the Sear Pan: Place a heavy-bottomed, oven-safe skillet (Cast Iron is ideal) over high heat. Add the olive oil. Once the oil is shimmering and just beginning to smoke, carefully place the beef into the pan.
  7. Sear: Sear the beef for approximately 2–3 minutes on all sides (usually four main sides), rotating frequently with tongs until a deep brown, uniform crust has formed.
  8. Add Aromatics: Turn the heat down to medium-low. Add the cold butter and the chopped shallots/onion to the pan. Once the butter is melted, tilt the pan slightly and use a basting spoon to continuously baste the beef with the foaming butter mixture for 1–2 minutes.
  9. Transfer to Oven: Place the skillet immediately into the preheated 200°C (400°F) oven.
  10. Roast: Cook for approximately 20–30 minutes, depending on the desired level of doneness.
  11. Monitor Temperature: Insert an instant-read thermometer into the thickest part of the roast. Remove from the oven when it reaches the desired internal temperature (e.g., 55°C / 130°F for medium-rare).
  12. Rest: Once the target temperature is reached, remove the tenderloin immediately from the hot skillet and place it on a clean cutting board. Tent loosely with foil. Rest for a full 15 minutes. (The internal temperature will rise by 3–5°C / 5–10°F during this time.)
  13. Carve: Remove the twine. Slice the tenderloin against the grain into 1.5 cm (1/2-inch) thick medallions and serve immediately with pan jus or Béarnaise sauce.