Ingredients
Method
Preparation
- Preheat your oven to 450°F and line a rimmed baking sheet with foil or parchment paper for easy clean-up.
- Dry the beef tenderloin using paper towels to ensure a great sear. Rub it generously with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Spread the mustard evenly over the surface of the tenderloin.
Cooking
- Heat a large skillet over medium-high heat. Once hot, sear the tenderloin on all sides for 2-3 minutes until beautifully browned.
- Transfer the beef to your lined baking sheet and roast for 20-25 minutes, or until it reaches an internal temperature of 130°F for medium-rare.
- Remove the beef from the oven and let it rest for 10 minutes before slicing.
Making the Sauce
- Return the skillet to medium heat and add the beef broth, scraping up the brown bits from the skillet.
- Allow the broth to simmer for 5-7 minutes until slightly reduced.
- Blend the softened butter and flour into a smooth paste in a small bowl, then gradually whisk this into your simmering sauce.
- Cook for an additional 1-2 minutes until the sauce thickens and achieves a glossy sheen.
Serving
- Slice the rested beef into medallions, spoon the warm pan sauce over the top, and serve immediately.
Nutrition
Notes
For best results, let the meat come to room temperature for 30 minutes before cooking. Don't skip the resting period after roasting to ensure juicy, tender beef.