Ingredients:

  • 5–4 pounds (1.6 – 1.8 kg) Beef Tenderloin (Centre-Cut), trimmed and tied
  • 2 tablespoons Kosher Salt (or Flaky Sea Salt)
  • 1 tablespoon Freshly Cracked Black Pepper, coarse grind preferred
  • 2 tablespoons Fresh Rosemary, finely chopped
  • 1 tablespoon Fresh Thyme leaves
  • 4 cloves Garlic, finely minced
  • 3 tablespoons Olive Oil or Grapeseed Oil, high-heat oil
  • 2 tablespoons Unsalted Butter (optional, for finishing sear)
  • 2 medium Shallots, roughly chopped (for the pan base)
  • 1 large Carrot, roughly chopped (for the pan base)
  • 1 Bay Leaf (for the pan base)

Instructions:

  1. Trim and Tie: Using butcher’s twine, tie the tenderloin every 1.5 inches (4 cm) to ensure the thickness is uniform. This is crucial for even cooking.
  2. Make the Rub: In a small bowl, combine the chopped rosemary, thyme, garlic, salt, pepper, and 1 tablespoon of oil. Mix well to create a coarse paste.
  3. Apply and Chill: Rub the entire surface of the tenderloin generously with the herb mixture. Place the beef uncovered on a plate and refrigerate for 30 minutes. This allows the seasoning to penetrate and the exterior surface to dry, aiding in crust formation.
  4. Preheat: Preheat the oven to 400°F (200°C). Arrange the rack in the centre position. Remove the beef from the refrigerator 15 minutes before cooking. Pat dry again if necessary.
  5. Set Up Sear: Place the shallots, carrots, and bay leaf in the bottom of a heavy-bottomed, oven-safe skillet (preferably cast iron).
  6. Searing: Place the skillet over high heat. Add the remaining 2 tablespoons of oil. Once the oil is shimmering and just beginning to smoke, place the tenderloin carefully in the pan. Sear for 2 minutes on each of the four main sides (top, bottom, and both long sides), aiming for a deep brown, crispy crust. Add the butter during the last minute of searing and baste the beef if desired.
  7. Roast and Monitor: Transfer the skillet immediately to the preheated oven. Insert the tip of an instant-read meat thermometer into the thickest part of the beef, ensuring it does not touch the pan. Roast until the beef reaches your desired internal temperature (e.g., 130–135°F / 54–57°C for Medium-Rare).
  8. Resting (The Golden Rule): Remove the beef from the pan immediately once the target temperature is reached. Transfer it to a cutting board or wire rack and tent loosely with foil. Let it rest for a full 15 minutes to redistribute the juices.
  9. Slice and Serve: Remove the butcher’s twine. Slice the tenderloin into thick medallions (about 1 inch / 2.5 cm thick) and arrange them for serving.