Ingredients:
For the beef:
- 2 pounds beef tenderloin, trimmed
- 2 tablespoons olive oil
- 4 garlic cloves, finely minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Dijon-style mustard
For the pan sauce:
- 1 1/2 cups beef broth
- 2 tablespoons unsalted butter, softened
- 1 tablespoon all-purpose flour
The method:
The beef is rubbed with herbs, garlic, and mustard, then seared in a hot skillet until deeply browned on all sides (2-3 minutes per side). It’s then roasted at 450°F for 20-25 minutes until it reaches 130°F internally for medium-rare. After resting for 10 minutes, you make the pan sauce by deglazing the skillet with beef broth, then thickening it with a butter-flour paste (beurre manié) for a silky, glossy finish.
The recipe emphasizes the importance of the searing step for developing deep flavor through the Maillard reaction, and stresses not skipping the resting period to ensure juicy results. The total time is about 45 minutes, serving 6 people.
