Tenderloin, Beef, Roast

3 sprigs fresh thyme

2 cloves garlic, smashed

1 shallot, minced

Preheat your oven to 275°F. Heat an oven-safe large cast iron or stainless pan over medium-high heat. Rub a very light coating of olive oil on all sides of the tenderloin. Season the tenderloin all over with kosher salt and freshly ground black pepper.

Sear all sides of the tenderloin in the pan, lowering the heat as needed so as to not burn the tenderloin, but get a strong sear. When the last side is done searing, insert a probe thermometer into the center of the roast and set to your desired doneness: 125°F for medium-rare or 120°F for rare or 130°F for medium. Place the pan into the oven.

If you don't have a probe thermometer, on an instant read themometer begin checking the roast after 20 minutes and then every 5-10 minutes after that. It won’t cook too quickly at 275°F, so use your judgment on checking. We highly recommend a probe thermometer.

When the tenderloin reaches your desired doneness temperature, remove from oven and move to a cutting board to rest for 15-20 minutes.

Place the pan back on a stove burner over medium heat. Please be careful to remember the handle will remain hot from roasting. Melt the butter in the pan. If the butter begins browning, lower the heat. Add the thyme, garlic, shallot and red wine, using the wine and a wooden or stiff silicone spatula to scrape up all the beef bits (fond) in the pan. Add the beef stock and stir or whisk to combine. Simmer for a few minutes to reduce slightly. Remove from heat and discard the sprigs of thyme and the garlic (if desired). Pour the sauce into a serving vessel.