Ingredients:

  • 2-3 pounds beef tenderloin, trimmed (900g - 1.4kg)
  • 2 tablespoons olive oil (30ml)
  • 2 teaspoons kosher salt (10g)
  • 1 teaspoon black pepper (5g)
  • 2 teaspoons fresh rosemary, chopped (2g)
  • 1 cup red wine (e.g., Cabernet Sauvignon) (240ml)
  • 1 cup beef stock (240ml)
  • 2 tablespoons unsalted butter (30g)
  • 1 shallot, finely chopped
  • 1 teaspoon fresh thyme, chopped (1g)

Instructions:

  1. Pat the beef tenderloin dry with paper towels and rub with olive oil, salt, pepper, and rosemary.
  2. Heat a heavy skillet over medium-high heat and sear the tenderloin on all sides until well browned (about 3-4 minutes per side).
  3. Transfer the tenderloin to a roasting pan and roast in the preheated oven at 425°F (220°C) until the internal temperature reaches 130°F (54°C) for medium-rare.
  4. Remove from the oven and tent with aluminum foil. Let it rest for 15-20 minutes.
  5. In the same skillet, sauté the shallot until translucent, add red wine and beef stock, scraping up the brown bits. Simmer until reduced by half.
  6. Stir in butter and thyme, then season to taste. Slice the tenderloin and drizzle with red wine reduction. Serve hot.