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Herb-rubbed Beef Tenderloin

Yield Makes 4 to 6 servings


  • 1 tablespoon olive oil
  • 1 (2-pound) beef tenderloin, trimmed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons minced garlic
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • 1 cup beef broth
  • 3/4 cup dry red wine
  • 4 tablespoons chilled unsalted butter, cut into 4 pieces
  • 1/2 teaspoon chopped fresh thyme leaves

How to Make It

  1. Preheat oven to 400°.

  2. Heat oil in a large heavy-bottom ovenproof skillet. Sprinkle tenderloin with salt and pepper, and cook on all sides 5 minutes or until well-browned.

  3. Remove skillet from heat, and place tenderloin on a plate. Sprinkle tenderloin with garlic, rosemary, and 1 tablespoon thyme, pressing to adhere. Return tenderloin to skillet, and bake at 400° for 20 minutes (to 145° for medium rare) or to desired degree of doneness. Remove from skillet; let stand 10 minutes before slicing.

  4. Add broth and wine to skillet, and place over medium-high heat; bring to a boil, and cook 7 minutes or until reduced to 1/2 cup. Reduce heat to low; whisk in butter one piece at a time. Stir in 1/2 teaspoon thyme. Serve with sliced tenderloin.