For the meat:
- 5-6 pounds beef tenderloin, trimmed
- 3 teaspoons coarse salt
- 1 1/2 teaspoons fresh cracked black pepper
- 2 tablespoons canola oil
- 1/2 cup unsalted butter, divided
- 1/2 teaspoon Dijon mustard, optional
- 4 large cloves garlic, minced
For the sauce:
- 2 tablespoons canola oil
- 1 onion, finely chopped
- 1 sprig fresh thyme
- 1 1/2 cups dry red wine
- 2 cups beef stock
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon salt
- Slice the tenderloin in half crosswise to create 2 smaller pieces that are equal in size and thickness. If the roast is untied, fold the ends up against the thicker/center section of each roast and tie with kitchen twine spaced about 1 inch apart. Tying like this helps the tenderloin cook more evenly.
- Season each beef tenderloin thoroughly with salt and pepper. Seasoning now gives the meat time to absorb the seasonings.
- Chill the tenderloins in the refrigerator for 12 hours, uncovered.
- Allow the beef to stand at room temperature for 1-2 hours before roasting.
- Place the oven rack in the middle position.
- Preheat the oven to 430 degrees F.
- Season each beef tenderloin again with salt and pepper
- Heat the canola oil in an ovenproof skillet over medium-high heat on the stovetop until hot.
- Sear the roasts for 3 minutes on each side for all four sides, turning over with the tongs until nicely browned. The goal isn’t to cook the meat through yet but to get a nice jacket on the surface.
- Combine the butter, Dijon mustard, and garlic in a small bowl while the roasts are searing. Set half of the butter mixture aside to use later for the sauce.
- Brush the remaining garlic butter over each roast (about 2 tablespoons each).
- Move the skillet into the hot oven.
- Roast each tenderloin until an instant-read thermometer inserted into the thickest part of the roast reads 120-125 degrees F for medium-rare, about 20-25 minutes. For rare, the roast should read 115-120 degrees F and for medium 130-135 degrees F.
- Move the roast to a carving board and let it sit for 15 minutes.
- Retain the juices in the pan for the sauce. Skim the fat off of the remaining juices in the pan.
- Heat the canola oil in the pan with the leftover juices over medium-high heat on the stovetop.
- Add the onion and sauté until the onion is softened and lightly browned, about 3 minutes, scraping up the leftover browned bits at the bottom of the skillet.
- Add in the thyme and season with pepper. Cook for an additional minute while continuously stirring.
- Pour in the red wine and cook until it reduces by half.
- Add in the beef stock and bring the mixture to a boil. Reduce the heat and let it simmer until reduced by half.
- Remove and discard the thyme sprig.
- Season the red wine sauce with salt to taste, then whisk in the reserved garlic butter.
- Carve the beef tenderloin into 1/2 inch thick slices, slicing against the grain for maximum tenderness.
- Plate the steak slices, top with the red wine sauce, and serve.
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