Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 3 cloves garlic, minced (approx. 9g)
  • 1/4 cup fresh rosemary, finely chopped (approx. 6g)
  • 1/4 cup fresh thyme, finely chopped (approx. 6g)
  • 1 tablespoon fresh parsley, finely chopped (approx. 3g)
  • 1 teaspoon kosher salt (approx. 5g)
  • 1/2 teaspoon black pepper (approx. 2.5g)
  • 1 (3-4 pound) beef tenderloin roast, trimmed of silver skin (1.36kg-1.81kg)
  • 1 tablespoon olive oil (15ml)
  • 1 shallot, minced (approx. 30g)
  • 1 1/2 cups dry red wine (e.g., Cabernet Sauvignon, Merlot) (355ml)
  • 1 cup beef broth (237ml)
  • 1 tablespoon balsamic vinegar (15ml)
  • 1 tablespoon unsalted butter, cold (14g)
  • Salt and pepper to taste

Instructions:

  1. In a small bowl, combine olive oil, garlic, rosemary, thyme, parsley, salt, and pepper. Mix well.
  2. Pat the beef tenderloin dry with paper towels.
  3. Generously coat the entire tenderloin with the herb mixture.
  4. Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 2-3 minutes per side.
  5. Place the tenderloin on a rack in a roasting pan (or directly in the skillet if you seared it). Roast in a preheated oven at 425°F (220°C) until the internal temperature reaches your desired doneness.
  6. Remove the tenderloin from the oven and tent loosely with aluminum foil. Let it rest for at least 10-15 minutes.
  7. While the tenderloin is resting, heat olive oil in a small saucepan over medium heat. Sauté the shallot until softened, about 3-5 minutes.
  8. Add the red wine, beef broth, and balsamic vinegar to the saucepan. Bring to a simmer and cook until the sauce has reduced by about half and thickened slightly, about 15-20 minutes.
  9. Remove the saucepan from the heat and whisk in the cold butter until melted and incorporated. Season with salt and pepper to taste.
  10. Slice the rested tenderloin against the grain and serve immediately, drizzled with the red wine reduction.