Ingredients:

  • 3 lb center-cut beef tenderloin (eye-fillet)
  • 3 tbsp unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tbsp fresh thyme leaves, chopped
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 tbsp neutral oil
  • 8 oz cremini mushrooms, sliced
  • 2 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 1/2 cup beef bone broth
  • 1/2 cup heavy cream
  • 1 tsp Worcestershire sauce

Instructions:

  1. Remove the beef from the refrigerator 30-60 minutes before cooking to bring it to room temperature.
  2. Tie the tenderloin with kitchen twine at 2-inch intervals to create a uniform cylinder.
  3. Combine softened butter, minced garlic, and chopped thyme into a paste. Pat the beef dry with paper towels, apply the butter mixture evenly over the surface, and season with salt and pepper.
  4. Preheat oven to 425°F (218°C). Heat neutral oil in a cast-iron skillet over high heat until smoking.
  5. Sear the beef for 2-3 minutes per side until a deep mahogany crust forms on all sides, then transfer to a roasting rack in a pan.
  6. Roast in the center of the oven, checking internal temperature after 20 minutes.
  7. Remove the beef from the oven when the internal temperature reaches 125°F (52°C) for medium-rare.
  8. Transfer the beef to a carving board, tent loosely with foil, and let rest for 20 minutes.
  9. While beef rests, use the same skillet over medium heat to melt 2 tbsp butter; sauté shallots and mushrooms until browned.
  10. Deglaze the pan with beef bone broth and Worcestershire sauce, then stir in heavy cream and simmer until thickened.