Ingredients:

  • –3.5 lbs Whole Beef Tenderloin, trimmed and tied
  • Tbsp Kosher Salt
  • Tbsp Freshly Ground Black Pepper
  • Tbsp Olive Oil
  • Tbsp Dijon Mustard
  • Tbsp Fresh Rosemary, finely chopped
  • Tbsp Fresh Thyme Leaves
  • Tbsp Fresh Parsley, finely chopped
  • cloves Garlic, minced finely
  • /4 cup Panko Breadcrumbs (Optional)
  • medium Shallots, finely minced
  • Tbsp Unsalted Butter, cold and cubed
  • cup Dry Red Wine
  • cups Low Sodium Beef Stock
  • sprig Fresh Thyme (for simmering)
  • tsp Cornstarch mixed with 2 tsp cold water (for slurry)

Instructions:

  1. Pat the tenderloin bone-dry with kitchen towels. Season generously on all sides with salt and pepper. If untied, truss tightly with butcher's twine every inch.
  2. In a small bowl, combine minced herbs (rosemary, thyme, parsley), minced garlic, and optional panko. Mix well.
  3. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear the beef fiercely on all sides (about 2 minutes per side) until a deep brown crust forms. Remove the beef and set aside on a plate.
  4. While the beef is still hot, brush all surfaces thoroughly with Dijon mustard.
  5. Press the herb mixture firmly onto all sides of the mustard-coated beef, ensuring an even coat. Place the roast on a wire rack set over a baking sheet. Refrigerate uncovered for at least 1 hour to allow the crust to set.
  6. Preheat the oven to 400°F (200°C). Roast the beef until the internal temperature reaches 10-15°F below your target doneness (e.g., aim for 115°F for Medium-Rare).
  7. Immediately remove the beef from the oven when target temperature is reached. Transfer to a cutting board, tent loosely with foil, and allow to rest undisturbed for at least 15 minutes.
  8. While the beef rests, make the jus: drain off excess fat from the skillet, leaving about 1 tablespoon. Sauté the minced shallots over medium heat until softened (3 minutes).
  9. Pour in the red wine, scraping up all the browned bits (fond). Bring to a simmer and reduce by half. Add beef stock and the thyme sprig. Simmer gently until the liquid has reduced by about one-third.
  10. Remove the thyme sprig. Whisk in the cold butter, one cube at a time, until emulsified and glossy. If necessary, whisk in the cornstarch slurry and simmer for 1 minute until slightly thickened. Taste and adjust seasoning.
  11. Remove the twine from the rested tenderloin. Slice thickly (about 3/4-inch slices) against the grain. Drizzle generously with the red wine jus and serve immediately.