Ingredients:

  • Beef tenderloin roast, about 3 lbs (1.36 kg), trimmed of silver skin
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons unsalted butter (30 g)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 cup beef broth (240 ml)
  • 1/4 cup dry red wine (60 ml)
  • 1 tablespoon balsamic vinegar (15 ml)
  • 1 tablespoon unsalted butter (15 g), cold, cut into small pieces

Instructions:

  1. Pat the beef tenderloin dry with paper towels. This is crucial for a good sear.
  2. In a small bowl, combine olive oil, melted butter, garlic, rosemary, thyme, salt, and pepper. Rub the mixture evenly over the entire surface of the beef tenderloin. Let it sit at room temperature for 30 minutes to allow the flavours to penetrate.
  3. Preheat the oven to 450°F (232°C).
  4. Heat 1 tablespoon of olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the beef tenderloin on all sides until browned, about 2-3 minutes per side. This develops a beautiful crust and adds incredible flavour.
  5. Transfer the skillet or roasting pan to the preheated oven. Roast for 15-25 minutes, or until the internal temperature reaches your desired level of doneness: Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-140°F (57-60°C)
  6. Remove the beef tenderloin from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This is essential for the juices to redistribute, resulting in a more tender and flavourful roast.
  7. While the beef is resting, deglaze the pan with red wine over medium-high heat. Reduce slightly then add beef broth and simmer until reduced slightly. Whisk in balsamic vinegar and cold butter for shine and richness. Remove from heat.
  8. Carve the beef tenderloin against the grain into thin slices. Serve immediately, drizzled with pan sauce (if using).