Ingredients:

  • 2-2.5 pounds beef tenderloin, trimmed (900g - 1.1kg)
  • 2 tablespoons olive oil (30ml)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2-3 sprigs fresh rosemary or thyme (optional, for flavor)
  • ½ cup unsalted butter, softened (115g)
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Trim any excess fat and silver skin from the beef tenderloin. Pat dry, rub with olive oil, and season with salt and pepper, optionally sprinkle with fresh herbs.
  3. Heat a pan over medium-high heat and sear the tenderloin on all sides until browned (about 2-3 minutes per side).
  4. Place the tenderloin on a roasting pan, insert a meat thermometer into the thickest part, and roast until the internal temperature reaches 125°F (52°C) for medium-rare, about 25-35 minutes.
  5. Remove the roast from the oven, cover loosely with foil, and let it rest for at least 10-15 minutes.
  6. In a bowl, mix softened butter, garlic, parsley, and chives to prepare the garlic herb butter if using.
  7. Slice the tenderloin into 1-inch thick medallions and serve with garlic herb butter if desired.