Ingredients:

  • 3.5 lb center-cut beef tenderloin, trimmed and tied
  • 4 tbsp unsalted butter, softened
  • 3 cloves garlic, minced into a paste
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp Dijon mustard
  • 2 tsp coarse Kosher salt
  • 1 tsp cracked black pepper
  • 0.5 cup dry red wine
  • 1 cup beef bone broth
  • 1 tbsp cold butter

Instructions:

  1. Pat the 3.5 lb beef tenderloin completely dry with paper towels.
  2. Tie the roast with kitchen twine at 1 inch intervals and rub with 2 tsp Kosher salt and 1 tsp black pepper.
  3. Mix the 4 tablespoons of softened butter, garlic, thyme, rosemary, mustard, and black pepper to create the herb-garlic slather.
  4. Sear the meat in a heavy-bottomed cast iron skillet over high heat until a dark, mahogany-colored crust forms on all sides for 2-3 minutes per side.
  5. Apply the herb-garlic slather to the seared meat.
  6. Roast in a preheated oven at 425°F (220°C) for 25-35 minutes until the thermometer reads 130°F for medium rare.
  7. Deglaze the skillet with red wine and beef bone broth, simmering until reduced by half, then whisk in 1 tablespoon of cold butter for the pan sauce.
  8. Rest the roast for a minimum of 15 minutes before removing twine and slicing to allow juices to redistribute.