Ingredients:

  • 4 lbs center-cut beef tenderloin, trimmed and tied
  • 2 tbsp avocado oil
  • 1 tbsp kosher salt
  • 2 tsp freshly cracked black pepper
  • 4 tbsp unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp prepared horseradish
  • 1 cup beef bone broth
  • 0.5 cup dry red wine
  • 1 shallot, minced
  • 1 tbsp cold unsalted butter

Instructions:

  1. Remove the beef from the refrigerator 45 minutes before cooking to temper. Pat the meat completely dry with paper towels.
  2. Season the beef aggressively on all sides with kosher salt and cracked black pepper.
  3. Heat avocado oil in a 12-inch cast-iron skillet over high heat. Sear the beef until a deep mahogany crust forms on all sides.
  4. In a small bowl, combine 4 tbsp softened butter, minced garlic, thyme, rosemary, and horseradish. Slather the mixture over the seared beef.
  5. Place the beef on a wire rack set over a rimmed baking sheet. Transfer to a 400°F (200°C) oven.
  6. Roast until a digital thermometer reads 125°F (52°C) for medium-rare. Pull the meat from the oven and let it rest for 15-20 minutes.
  7. While resting, sauté shallots in the roasting pan or skillet. Deglaze with red wine and bone broth, simmering until reduced by half. Whisk in 1 tbsp cold butter to finish.