Ingredients:

  • 3 lbs beef tenderloin, trimmed and tied
  • 2 tbsp Kosher salt
  • 1 tbsp coarsely ground black pepper
  • 2 tbsp olive oil
  • 4 oz unsalted butter, softened
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme, minced
  • 4 large garlic cloves, microplaned
  • 1 tbsp Dijon mustard
  • 1 cup beef bone broth
  • 1/2 cup dry red wine
  • 1 tbsp cold butter cubes

Instructions:

  1. Remove the beef from the refrigerator 60 minutes before cooking to bring it to room temperature. Pat the meat extremely dry with paper towels. Combine softened butter, minced herbs, garlic, and Dijon mustard in a small bowl. Tie the roast with kitchen twine at 1.5-inch intervals.
  2. Preheat oven to 425°F (218°C). Rub the beef with olive oil and season with salt and pepper. Sear all sides of the beef in a hot pan for 2 minutes per side. Let cool for 5 minutes, then slather the garlic herb rub over the entire surface.
  3. Place beef on a wire rack in a roasting pan. Roast until internal temperature reaches 125°F (52°C). Transfer to a cutting board and tent with foil for 15 minutes to allow carryover cooking to reach 135°F (57°C).
  4. Deglaze the roasting pan with red wine and broth. Simmer until reduced by half, then whisk in cold butter cubes to finish the jus.