Ingredients:

  • 2 to 3 pounds beef tenderloin, trimmed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • Zest of 1 lemon
  • Salt, to taste

Instructions:

  1. Trim any excess fat from the beef tenderloin. Pat dry with paper towels to ensure a good sear.
  2. Rub the tenderloin with olive oil, followed by a generous sprinkling of salt and black pepper.
  3. In a mixing bowl, combine softened butter, minced garlic, rosemary, thyme, lemon zest, and salt. Mix until well combined and fragrant. Set aside some butter for serving.
  4. Preheat a heavy skillet over medium-high heat. Sear the beef on all sides until a rich brown crust forms (about 2-3 minutes per side).
  5. Transfer the seared tenderloin to a roasting pan or baking sheet. Spread the herb butter evenly on top. Roast in preheated oven at 400°F (200°C) for 30-40 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
  6. Remove the tenderloin from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute.
  7. Slice into medallions, serve with reserved herb butter, and enjoy!