French Roast Beef with Red Wine Sauce

Prep Pat the beef tenderloin dry and season all over with salt and pepper. Let sit at room temperature 10 minutes while preheating the oven to 425F (220C).

Sear Heat the olive oil in a small oven-safe skillet over high heat until shimmering. Sear the beef on all sides about 2 minutes per side until a deep brown crust forms.

Roast Add the garlic, thyme and rosemary sprigs to the skillet and transfer to the oven. Roast 12 to 15 minutes until an instant-read thermometer reads 125F (52C) for medium-rare.

Rest Move the beef to a cutting board, tent loosely with foil and rest 10 minutes.

Plate Finely chop the shallot. Return the same skillet to medium heat, add half the butter and the shallot, and cook 2 minutes until translucent. Pour in the red wine, scraping up browned bits, and simmer 3 minutes until reduced by half. Stir in the beef stock and simmer 5 minutes until the sauce coats the back of a spoon. Remove from heat, swirl in the remaining butter until glossy, and season with a pinch of salt. Slice the rested beef into thick medallions, arrange on a warmed plate and spoon the red wine sauce over the top.