Ingredients
Scale
- 3 lbs (1.35 kg) trimmed center-cut beef tenderloin roast (Chateaubriand), silver skin removed and tied every 1.5 inches
- 1 tablespoon (12 g) coarse kosher salt
- 2.5 teaspoons (7 g) coarsely cracked black pepper
- 2 tablespoons (30 ml) high-smoke-point avocado oil (for searing)
- 5 tablespoons (70 g) unsalted butter, divided (3 tbsp for skillet basting + 2 tbsp cold cubes for pan sauce)
- 6 cloves (20 g) fresh garlic, peeled and smashed (for skillet butter basting)
- 4 sprigs fresh rosemary + 6 sprigs fresh thyme (for skillet basting)
- 4 cloves (14 g) fresh garlic, finely minced (for top herb crust)
- 1.5 tablespoons (6 g) fresh rosemary needles, finely chopped
- 1 tablespoon (4 g) fresh thyme leaves, finely stripped
- 1 tablespoon (15 ml) extra-virgin olive oil
- 2 medium shallots (70 g), finely minced
- 1.75 cups (420 ml) rich low-sodium beef bone broth
- 1 tablespoon (15 ml) aged balsamic vinegar
- 2 teaspoons (10 ml) Worcestershire sauce
Instructions
- Tie & Temper (60 Minutes Ahead): Pat the 3 lb (1.35 kg) trimmed center-cut beef tenderloin 100% dry with paper towels. Tuck any thin tapered end underneath and tie securely with cotton butcher’s twine at 1.5-inch intervals to form an even cylinder. Season all over with 1 tablespoon (12 g) coarse kosher salt and 2.5 teaspoons (7 g) coarse black pepper. Let sit at room temperature for 60 minutes while preheating your oven to 400°F (204°C).
- Prepare the Herb Crust Paste: In a small bowl, stir together the 4 finely minced garlic cloves, 1.5 tablespoons chopped rosemary, 1 tablespoon fresh thyme leaves, and 1 tablespoon extra-virgin olive oil.
- Sear & Butter-Baste in Cast Iron (6 Minutes): Heat a 12-inch (30 cm) cast-iron skillet over medium-high heat for 4 minutes until smoking hot. Swirl in 2 tablespoons (30 ml) avocado oil, lay in the seasoned tenderloin, and sear for 1.5 minutes per side (about 6 minutes total across all 4 sides) until deeply browned. Add 3 tablespoons (42 g) unsalted butter, 6 smashed garlic cloves, and the whole rosemary and thyme sprigs to the pan; tilt the skillet and spoon the foaming herb butter continuously over the beef for 60 seconds.
- Apply Herb Paste & Oven-Roast (18–22 Minutes): Spoon and press the minced garlic-rosemary-olive oil paste evenly across the top of the seared tenderloin. Transfer the entire cast-iron skillet into the 400°F (204°C) oven and roast for 18 to 22 minutes until an instant-read thermometer inserted into the thickest center registers 122°F–125°F (50°C–52°C) for medium-rare.
- Rest on a Warm Cutting Board (15 Minutes): Immediately transfer the beef tenderloin out of the hot skillet onto a warm wooden carving board, topping it with the roasted garlic cloves and herb sprigs from the pan. Tent loosely with foil and rest for 15 minutes as the internal temperature climbs to 132°F–135°F (55.5°C–57°C).
- Make the Shallot & Bone Broth Pan Sauce (6 Minutes): Pour off excess oil from the skillet, leaving 1 tablespoon of drippings. Set over medium heat, add the 2 minced shallots (70 g), and sauté for 2 minutes until softened and golden. Pour in 1.75 cups (420 ml) rich beef bone broth, 1 tablespoon aged balsamic vinegar, and 2 teaspoons Worcestershire sauce, scraping up the browned beef fond, and simmer briskly for 4 to 5 minutes until reduced by half and lightly syrupy. Turn off heat and swirl in the remaining 2 tablespoons (28 g) cold cubed butter until glossy. Snip the twine, carve against the grain into 1-inch medallions, and spoon the warm sauce over top.
Notes
- Nutrition Breakdown (Per Serving): 405 Calories | 46g Protein | 2g Carbohydrates | 23g Fat | 9g Saturated Fat.
- Critical Resting Rule: Never leave the tenderloin inside the hot cast-iron skillet after removing it from the oven, or residual heat from the iron will overcook the underside. Always transfer immediately to a wooden board.
- Storage & Make-Ahead: Trim, tie, and salt the tenderloin up to 24 hours ahead in the fridge. Store leftover medallions in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Main Course / Holiday Dinner
- Method: Baking
- Cuisine: American Steakhouse