Ingredients:

  • 5 lbs center-cut beef tenderloin or standing rib roast
  • 2 tbsp extra virgin olive oil
  • 1 tbsp coarse kosher salt
  • 2 tsp cracked black pepper
  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp Dijon mustard
  • 1 cup dry red wine (Cabernet or Merlot)
  • 1 cup beef bone broth
  • 1 tbsp cold butter

Instructions:

  1. Pat the beef completely dry with paper towels. Rub the entire surface with olive oil, then season generously with salt and pepper. Let the meat sit at room temperature for 45 minutes.
  2. Preheat oven to 250°F (120°C). Place beef on a wire rack in a roasting pan. Insert a meat thermometer into the thickest part and roast until the internal temperature reaches 115°F (46°C), approximately 1 hour 45 minutes to 2 hours.
  3. In a small bowl, combine softened butter, minced garlic, rosemary, thyme, parsley, and Dijon mustard into a paste. Once beef reaches 115°F, remove from oven and increase oven temperature to 450°F (230°C). Slather the herb butter over the roast.
  4. Return the roast to the oven for 8–12 minutes until a deep golden-brown crust forms and the internal temperature reaches 130°F (54°C) for medium-rare.
  5. Transfer beef to a platter and tent with foil to rest for 20 minutes. Deglaze the roasting pan on the stovetop with red wine and bone broth, reducing by half, then whisk in cold butter to finish the sauce.