Ingredients:

  • 5 lbs center-cut beef tenderloin, trimmed and tied
  • 2 tbsp neutral oil
  • 3 tbsp kosher salt
  • 2 tbsp coarsely cracked black peppercorns
  • 6 cloves garlic, minced into a paste
  • 3 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme leaves
  • 4 tbsp unsalted butter, softened
  • 2 cups dry red wine
  • 2 cups beef bone broth
  • 2 large shallots, minced
  • 2 tbsp cold butter, cubed

Instructions:

  1. Trussing for Uniformity: Tie the tenderloin with kitchen twine at 1-inch intervals to create a uniform cylinder shape, ensuring the meat cooks at an even rate.
  2. Dry Brining: Season the meat aggressively with salt and pepper, then place it on a wire rack over a baking sheet in the fridge for 4–24 hours to dry the surface.
  3. Tempering the Meat: Remove the beef from the refrigerator and allow it to sit at room temperature to take the chill off before roasting.