Ingredients:

  • 5 lbs center-cut beef tenderloin, trimmed and tied
  • 2 tbsp extra virgin olive oil
  • 1 tbsp coarse Kosher salt
  • 2 tsp freshly cracked black pepper
  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp Dijon mustard
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 1 cup beef bone broth
  • 1 tbsp cold unsalted butter

Instructions:

  1. Remove the beef from the refrigerator 60 minutes before cooking to reach room temperature. Pat the meat completely dry with paper towels. Rub with olive oil and season thoroughly with salt and pepper on all sides.
  2. Preheat oven to 250°F (120°C). Place the beef on a rack in a roasting pan. Insert a digital thermometer probe into the thickest part. Roast until the internal temperature reaches 120°F (49°C) for medium-rare, which typically takes 60–75 minutes.
  3. While the beef roasts, combine 1/2 cup softened butter, minced garlic, rosemary, thyme, and Dijon mustard in a small bowl. Once the beef reaches 120°F, remove it from the oven and increase oven heat to 450°F (230°C).
  4. Slather the compound butter over the entire surface of the beef. Return to the oven for 5–8 minutes (or sear in a hot skillet) until a deep golden-brown crust forms and the internal temperature reaches 130°F (54°C).
  5. Transfer the beef to a cutting board and tent loosely with foil for 20 minutes. While resting, deglaze the roasting pan with red wine over medium heat, scraping up the fond. Add the beef broth and simmer until reduced by half. Whisk in 1 tablespoon of cold butter before serving.