Ingredients

1.5–2 lb (700-900g) center-cut beef tenderloin
2 tbsp olive oil
Salt and pepper, to taste
2 tbsp unsalted butter, plus more for sauce
2 shallots, finely chopped
1 cup (240ml) dry red wine
1 cup (240ml) beef stock
1 sprig thyme
1 bay leaf

Directions

Take beef out of fridge 30–60 minutes before cooking. Pat dry with paper towels. Season all over with salt and pepper. Tie with butcher’s twine if needed to create even thickness.

Preheat oven to 200°C (400°F). Heat olive oil in an ovenproof skillet over medium-high heat. Sear beef on all sides (about 2 minutes per side) until browned.

Transfer skillet to oven. Roast for 15–20 minutes until a meat thermometer inserted into the center reads 115°F (46°C) for medium-rare.

Remove from oven and place beef on a board. Tent with foil and let rest 10 minutes. Internal temperature will rise as it rests.

In the same skillet, add shallots. Sauté for 1 minute over medium heat. Add red wine, scraping up browned bits. Simmer and reduce by half (about 5–7 minutes).

Pour in beef stock, thyme, and bay leaf. Simmer until reduced slightly, about 5 more minutes.

Remove herbs. Stir in 2 tbsp butter to make the sauce shiny and smooth.

Slice beef into thick slices and serve with the warm red wine sauce poured over or on the side.