Ingredients:

  • 2.25 kg center-cut beef tenderloin, trimmed and tied
  • 15 ml avocado oil
  • 15 g kosher salt
  • 10 g coarsely cracked black pepper
  • 115 g unsalted butter, softened
  • 10 garlic cloves, minced into a paste
  • 15 g fresh rosemary, finely chopped
  • 15 g fresh thyme, finely chopped
  • 5 ml Worcestershire sauce
  • 240 ml dry red wine
  • 480 ml beef bone broth
  • 2 small shallots, minced
  • 30 g 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 and rub the entire surface with salt and cracked pepper.
  2. Preheat oven to 135°C (275°F). Heat avocado oil in a large cast-iron skillet over high heat. Sear the tenderloin for 2–3 minutes per side until a deep golden-brown crust forms. Remove from heat and place on a wire rack set over a baking sheet.
  3. In a small bowl, combine softened butter, garlic paste, rosemary, thyme, and Worcestershire sauce. Slather the garlic butter generously over the top and sides of the seared beef.
  4. Insert a meat thermometer into the thickest part of the roast. Place in the oven and cook until the internal temperature reaches 50°C (122°F) for medium-rare.
  5. Transfer beef to a platter and tent loosely with foil; let rest for 15–20 minutes. While resting, de-glaze the searing pan with shallots, red wine, and beef broth. Simmer until reduced by half, then whisk in cold butter cubes to finish the jus.