Beef Tenderloin

Ingredients

Scaled for your household (13 portions) · original serves 13

• Beef tenderloin5 lb
• Coarse Salt3¼ tsp
  Original recipe breakdown · used in multiple steps

  • 3 teaspoons coarse salt
  • 1/4 teaspoon salt
• Cracked Pepper1½ tsp
• Canola2 tbsp
• Butter½ cup
• Garlic cloves4
• Dijon mustard (optional)½ tsp
• Vegetable2 tbsp
• Brown onion1
  finely chopped)
• Dry red wine1½ cup
• Beef stock2 cup
• Sprig Thyme1
• Pinch Ground Black Pepper1

Method

1. 1

   Slice tenderloin in half crosswise to create 2 smaller roasts. If roast is untied, fold ends up against the centre/thicker part of each roast; then tie with kitchen twine spaced about 1-inch apart. Make sure each halve is even in thickness.

2. 2

   At this stage, chill in the refrigerator, uncovered, for 12 hours (if time allows).

3. 3

   At this stage, let beef stand at room temperature for 1-2 hours before roasting.

4. 4

   At this stage, arrange oven rack to the middle of your oven and preheat to 430°F (220°C).

5. 5

   Season each beef tenderloin roast all over with salt; then pepper. Heat the oil in an oven-proof skillet on medium-high heat until hot.

6. 6

   At this stage, sear roasts on all four sides for about 3 minutes each side (about 12 minutes total), turning with tongs until well browned.

7. 7

   Mix together butter, garlic; then Dijon (if using) together in a small bowl while roasts are searing. Set one half of the butter mixture aside to use later for the sauce.

8. 8

   At this stage, slather remaining garlic butter over each roast (about 2 tablespoons each).

9. 9

   At this stage, transfer skillet into the hot oven. (Alternatively: Transfer roast to a lightly greased roasting pan or baking dish.)

10. 10

    At this stage, roast until an instant-read thermometer inserted into the thickest part registers 120-125°F for medium rare (about 20-25 minutes). *Or cook to your liking: 115-120°F for rare130-135°F for medium(Temperature will continue to rise about 5 degrees while the meat rests.)

11. 11

    Transfer the roast to a carving board; then let rest for about 15 minutes. Keep the juices in the pan to make the sauce (see below).

12. 12

    Carve the beef tenderloin into 1/2-inch-thick slices; then serve the beef tenderloin with the optional red wine sauce.

13. 13

    At this stage, skim fat off the remaining juices in the pan (if any).

14. 14

    Heat oil in the same pan with remaining pan juices on medium-high heat. Sauté onion for about 3 minutes until lightly browned; then softened, scraping up any browned bits left from the beef.

15. 15

    Stir in thyme/rosemary; then season with pepper. Continue cooking for a further minute or so while stirring often.

16. 16

    At this stage, pour in red wine and cook until reduced by half.

17. 17

    Stir in in beef stock; then bring up to the boil. lower the heat and simmer until reduced by half. Remove the sprig of thyme or rosemary.

18. 18

    Season with salt to taste; then whisk in reserved garlic butter. Pour in any juices left over from the resting steaks just before serving.OPTIONAL FOR A SMOOTH AND SILKY SAUCE: strain sauce through a sieve and discard the onion before serving.