Ingredients:

  • 3 lbs Center-cut beef tenderloin, trimmed and tied
  • 2 tbsp extra virgin olive oil
  • 3 tbsp Dijon mustard
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 2 tsp kosher salt
  • 1 tsp coarsely cracked black pepper
  • 1 cup dry red wine (Cabernet or Merlot)
  • 2 cups beef bone broth
  • 2 tbsp cold unsalted butter, cubed
  • 1 large shallot, finely minced
  • 1 sprig fresh thyme

Instructions:

  1. Remove the beef from the refrigerator 60 minutes before cooking to bring it to room temperature. Pat the surface completely dry with paper towels and rub with kosher salt and black pepper.
  2. In a small bowl, whisk together Dijon mustard, olive oil, minced garlic, rosemary, and thyme. Slather the mixture evenly over all sides of the beef tenderloin.
  3. Preheat oven to 425°F (220°C). Heat a large cast-iron skillet over medium-high heat. Sear the tenderloin for 2 minutes per side until a golden-brown crust forms.
  4. Place the seared beef on a wire rack set over a rimmed baking sheet. Roast until an internal thermometer reaches 125°F (52°C) for medium-rare.
  5. Transfer beef to a carving board and tent with foil for 15 minutes. While resting, sauté shallots in the skillet, deglaze with red wine, add bone broth, and reduce by half. Whisk in cold butter until glossy.