Ingredients:

  • 1.5 kg center-cut beef tenderloin, trimmed
  • 15 ml avocado oil
  • 10 g flaky sea salt
  • 30 g whole black peppercorns, coarsely cracked
  • 4 cloves garlic, minced into a paste
  • 15 g fresh rosemary, finely chopped
  • 15 g fresh thyme, finely chopped
  • 30 ml Dijon mustard
  • 250 ml dry red wine
  • 500 ml beef bone broth
  • 30 ml balsamic glaze
  • 2 shallots, finely minced
  • 50 g cold unsalted butter, cubed

Instructions:

  1. Pat the beef completely dry with paper towels. Rub the entire surface with Dijon mustard to act as a binder.
  2. Combine cracked peppercorns, garlic paste, rosemary, and thyme. Press the mixture firmly into the mustard-coated beef until fully encrusted.
  3. Heat avocado oil in a heavy-bottomed cast iron skillet over high heat. Sear the tenderloin on all sides until a mahogany crust forms.
  4. Transfer the beef to a wire rack set over a baking sheet. Roast at 200°C (approximately 392°F) until the internal temperature reaches 52°C (125°F) for medium-rare.
  5. While the beef roasts, sauté shallots in the skillet. Deglaze with red wine, beef bone broth, and balsamic glaze. Reduce by half.
  6. Whisk cold, cubed butter into the hot reduction (monter au beurre) until the sauce is glossy and thickened.
  7. Rest the beef for 15 minutes before slicing to allow juices to redistribute.