Ingredients:

  • 1 (2 lb or 900 g) beef tenderloin, trimmed
  • 2 tablespoons (30 ml) olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon (15 g) fresh rosemary, finely chopped
  • 1 tablespoon (15 g) fresh thyme, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) red wine (Cabernet Sauvignon recommended)
  • 1 cup (240 ml) beef stock
  • 1 tablespoon (15 g) unsalted butter

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Trim excess fat from the tenderloin, pat dry, and season with salt and pepper.
  3. Heat olive oil in a skillet over high heat and sear the tenderloin on all sides until browned, about 2-3 minutes per side.
  4. Mix chopped herbs and minced garlic, then press mixture onto the top of the tenderloin.
  5. Transfer the tenderloin to a roasting pan and roast in the preheated oven, using a meat thermometer to monitor until it reaches 135°F (57°C) for medium-rare.
  6. In the same skillet, add red wine and beef stock while the meat is roasting, scraping up any browned bits. Simmer until reduced by half, about 15 minutes, and stir in butter, seasoning with salt and pepper.
  7. Remove the tenderloin from the oven and let it rest for 10 minutes before slicing.
  8. Slice into medallions and serve with the red wine reduction drizzled on top.