2 lb beef tenderloin, trimmed and tied (center-cut is ideal)
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped (or 1 tsp dried)
1 tablespoon fresh thyme, finely chopped (or 1 tsp dried)
2 tablespoons unsalted butter
Optional: 1 tablespoon balsamic vinegar or Worcestershire sauce for added depth
Butcher’s twine (to tie tenderloin evenly)
Instructions:
1. Prep the Tenderloin
Preheat oven to 450°F (230°C).
Pat the tenderloin dry with paper towels.
Tie the tenderloin with butcher’s twine every 1.5–2 inches to ensure even cooking.
Rub it all over with olive oil, salt, and pepper.
2. Create the Flavor Paste
In a small bowl, mix Dijon mustard, garlic, rosemary, thyme, and optional balsamic or Worcestershire.
Rub the mixture all over the tenderloin.
3. Sear for Flavor
Heat a large cast-iron skillet or oven-safe pan over medium-high heat.
Add a bit more olive oil if needed.
Sear the tenderloin on all sides until nicely browned (about 2 minutes per side).
4. Roast to Perfection
Add butter to the top of the tenderloin and transfer the skillet to the preheated oven.
Roast for:
25–30 minutes for medium-rare (internal temp ~130°F / 54°C)
30–35 minutes for medium (internal temp ~140°F / 60°C)
Use a meat thermometer to check for doneness.
5. Rest Before Slicing
Remove the tenderloin from the oven and tent loosely with foil.
Let rest for 15 minutes (essential for juices to redistribute).
