Bring to Room Temperature: Take the beef out of the refrigerator with the rack and baking sheet about 30 minutes before cooking. This helps it cook evenly.
Slow Roast the Tenderloin: Place the tenderloin on the baking sheet and roast in the oven for 2-3 hours, or until a meat thermometer registers 120°-125°F for a perfect medium-rare.
Rest the Beef: Remove the tenderloin from the oven and let it rest for 10 minutes before cutting off the twine. Resting allows the juices to redistribute, ensuring every slice is succulent.
Broil for Finish: Adjust your oven rack to 6 inches from the broiler element and set your oven to broil. This step creates a gorgeous, caramelized surface on your tenderloin.
Melt the Butter: Heat a cast iron skillet over medium heat, adding the butter until it foams and turns a light brown color. This nutty aroma adds a delightful flavor to your dish.
Sauté the Aromatics: Lower the heat to medium-low and add thyme, garlic, and shallots to the skillet. Cook for about 30-60 seconds until fragrant, ensuring the garlic doesn’t burn.
Strain the Butter: Pour the seasoned butter through a mesh strainer into a medium bowl, capturing those beautiful flavors and leaving behind any solids.
Baste the Beef: Pour the butter mixture evenly over the tenderloin, using a brush or spoon to coat all surfaces generously and keep them rich and flavorful.
Broil the Tenderloin: Place the baking sheet with the tenderloin under the broiler, turning every 30 seconds and basting each time until all sides are beautifully browned.
Slice and Serve: Transfer the tenderloin to a cutting board, let it rest for an additional 5-10 minutes, then slice into ½-inch pieces for easy serving.
Garnish and Enjoy: To serve, sprinkle with coarse sea salt and fresh chives if desired, and indulge in your beef tenderloin with Brandy Peppercorn Sauce or Mustard Cream Sauce for added flair.
Optional: Serve with roasted vegetables for a colorful plate.
Exact quantities are listed in the recipe card below.
