Ingredients:

  • 1.5 lbs (680g) Beef Tenderloin Roast, center cut, trimmed of silverskin
  • 2 tablespoons (30ml) Olive Oil
  • 1 tablespoon (15g) Unsalted Butter
  • 1 teaspoon (5g) Kosher Salt
  • ½ teaspoon (2.5g) Black Pepper, freshly ground
  • 4 tablespoons (57g) Unsalted Butter, softened
  • 2 cloves Garlic, minced
  • 2 tablespoons (10g) Fresh Parsley, chopped
  • 1 tablespoon (5g) Fresh Thyme, chopped
  • ½ teaspoon (2.5g) Lemon Zest
  • Pinch of Red Pepper Flakes (optional)
  • Salt and Pepper to taste

Instructions:

  1. Pat the beef tenderloin dry with paper towels. Season generously with salt and pepper. Let rest at room temperature for 30 minutes.
  2. In a small bowl, combine the softened butter, minced garlic, parsley, thyme, lemon zest, and red pepper flakes (if using). Mix well and season with salt and pepper. Set aside.
  3. Heat olive oil and butter in the skillet over medium-high heat until shimmering. Add the beef tenderloin and sear on all sides until a deep brown crust forms (about 2-3 minutes per side).
  4. Reduce heat to medium. Continue cooking, flipping occasionally, until the internal temperature reaches your desired doneness.
  5. During the last few minutes of cooking, add half of the herb butter to the pan, tilting the pan to melt the butter and spoon it over the beef.
  6. Remove the beef tenderloin from the skillet and place it on a cutting board. Top with the remaining herb butter. Tent loosely with foil and let rest for at least 10 minutes.
  7. Slice the beef tenderloin against the grain and serve immediately.