Ingredients:

  • 3 lbs Center-cut beef tenderloin, peeled and trimmed
  • 2 tbsp Neutral oil (Avocado or Grapeseed oil)
  • 2 tsp 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, finely chopped
  • 1 tsp Dijon mustard
  • 1/2 cup Dry red wine
  • 1 cup Beef bone broth
  • 1 tbsp Cold butter

Instructions:

  1. Pat the beef tenderloin dry with paper towels. Tie the roast with kitchen twine at 1.5-inch intervals to maintain a uniform shape. Season generously on all sides with kosher salt and black pepper.
  2. Heat neutral oil in a large cast-iron skillet over medium-high heat. Sear the beef for 2–3 minutes per side until a deep golden-brown crust forms. Remove the beef from the skillet and allow to cool slightly.
  3. In a small bowl, combine softened butter, minced garlic, rosemary, thyme, and Dijon mustard. Slather the mixture evenly over the top and sides of the seared beef.
  4. Place the beef in a roasting pan and roast at 325°F (165°C). Use a digital thermometer to monitor the internal temperature, removing the roast once it reaches 125°F (52°C) for medium-rare.
  5. Transfer the roast to a cutting board and tent loosely with foil. Allow the meat to rest for 15 minutes to allow juices to redistribute and carry-over cooking to finish the internal temperature to approximately 130-135°F.