Ingredients:

  • 2 lbs (900g) beef tenderloin roast, trimmed of silver skin
  • 2 tablespoons (30ml) olive oil, extra virgin
  • 1 teaspoon (6g) kosher salt (like Diamond Crystal)
  • ½ teaspoon (3g) freshly ground black pepper
  • 4 tablespoons (57g) unsalted butter, softened
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 2 tablespoons (tightly packed) fresh parsley, chopped
  • 1 tablespoon (tightly packed) fresh thyme leaves, chopped
  • ½ teaspoon (3g) lemon zest
  • ⅛ teaspoon (a pinch) red pepper flakes (optional)

Instructions:

  1. Pat the beef tenderloin dry with paper towels. Season generously with salt and pepper. Let the seasoned tenderloin rest at room temperature for 30 minutes. This helps ensure even cooking.
  2. In a small bowl, combine the softened butter, minced garlic, chopped parsley, chopped thyme, lemon zest, and red pepper flakes (if using). Mix well until fully combined. This fragrant butter is the key to unlocking maximum flavor.
  3. Heat the olive oil in a cast iron skillet over medium-high heat until shimmering (but not smoking). Carefully place the tenderloin in the hot skillet and sear on all sides (top, bottom, and ends) until deeply browned, about 2-3 minutes per side. This builds that beautiful crust and locks in the juices.
  4. Reduce heat to medium. Continue cooking, turning occasionally, until the internal temperature reaches your desired level of doneness (see chart below).
  5. Remove the tenderloin from the skillet and place it on a cutting board. Top with the herb butter. Tent loosely with foil and let rest for at least 10 minutes. Resting is crucial for reabsorbing juices and preventing them from running all over the cutting board.
  6. Slice the beef tenderloin against the grain into ½-inch thick medallions. Serve immediately. Don't skip the against the grain part – it makes a difference!