Ingredients:

  • 8–2.0 kg (4–4.5 lbs) Whole Beef Tenderloin (Centre-cut preferred), trimmed of silver skin
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil, divided
  • 2 Tbsp (30 g) Coarse Sea Salt (or Kosher Salt)
  • 1 Tbsp (15 g) Freshly Ground Black Pepper
  • 3 sprigs (5 g) Fresh Rosemary, finely chopped
  • 4 sprigs (5 g) Fresh Thyme, leaves only
  • 4 Whole Garlic Cloves, smashed lightly
  • 2 Tbsp (30 g) Unsalted Butter (for basting)
  • 2 medium (100 g) Shallots, finely diced
  • 1 cup (240 ml) Dry Red Wine (Pinot Noir or Merlot recommended)
  • 2 cups (480 ml) High-Quality Beef Stock (Low Sodium)
  • 1 Tbsp (15 g) Unsalted Butter (to finish the jus)

Instructions:

  1. Trim and tie the beef: Using butcher’s twine, truss the tenderloin tightly at 1-inch (2.5 cm) intervals to ensure the cut roasts uniformly. Remove any silver skin.
  2. Season Heavily: Combine the chopped rosemary, thyme, salt, and pepper to create the crust mixture. Brush the entire tenderloin evenly with 1 Tbsp of olive oil, then press the herb mixture firmly onto all surfaces.
  3. Temper the Meat: Place the seasoned beef on a wire rack at room temperature for at least 30 minutes (up to 60 minutes) before cooking. This step is critical for even cooking.
  4. Preheat Oven and Pan: Preheat the oven to 120°C (250°F). Place a large, heavy-bottomed oven-safe skillet over high heat on the hob until smoking hot.
  5. Sear the Tenderloin: Add the remaining 1 Tbsp of olive oil to the hot pan. Carefully place the tenderloin into the skillet. Sear vigorously for 2–3 minutes per side until a deep, dark brown crust has formed. Add the basting butter and smashed garlic cloves during the last minute of searing, basting the beef quickly.
  6. Roast to Temperature: Transfer the skillet (or the beef on a rack in a roasting pan) to the preheated 120°C (250°F) oven. Insert an instant-read thermometer into the thickest part. Roast until the internal temperature reaches 5°F/3°C below your desired final temperature (e.g., remove at 130°F/54°C for Medium-Rare).
  7. The Essential Rest: Remove the beef immediately, place it on a clean cutting board, tent loosely with foil, and allow it to rest for 15–20 minutes. Do not skip this step, as it retains the juices.
  8. Prepare the Jus: While the beef rests, place the roasting pan back on medium heat. Sauté the diced shallots until softened (3–4 minutes).
  9. Deglaze and Reduce: Pour in the red wine and scrape up all the lovely, browned bits (the fond) from the bottom of the pan. Bring to a rapid simmer and reduce the wine volume by half.
  10. Finish the Jus: Add the beef stock and simmer until the sauce thickens slightly (about 5–7 minutes). Strain the jus through a fine-mesh sieve into a clean saucepan. Stir in the final tablespoon of cold butter to emulsify and add richness. Season to taste.
  11. Slice and Serve: Snip away the butcher’s twine. Slice the tenderloin against the grain into thick medallions (about 1 inch/2.5 cm thick). Arrange on a platter and serve immediately with the Red Wine Jus.