Ingredients
Scale
- Beef tenderloin roast, about 3 lbs
- Olive oil, 2 tablespoons
- Salt, 2 teaspoons
- Black pepper, 1 teaspoon
- Butter, 4 tablespoons
- Shallots, minced, 2 tablespoons
- Dry white wine, 1/2 cup
- Heavy cream, 1 cup
- Dijon mustard, 2 tablespoons
- Fresh thyme leaves, 1 tablespoon
Instructions
- Step 1: Preheat oven to 450°F (232°C). Pat the beef tenderloin dry with paper towels. Rub with olive oil, then season generously with salt and pepper.
- Step 2: Heat an oven-safe skillet (cast iron is ideal) over high heat until smoking hot. Sear the tenderloin on all sides, about 2-3 minutes per side, until a deep brown crust forms.
- Step 3: Transfer the skillet to the preheated oven and roast for 18-22 minutes for medium-rare, or longer depending on desired doneness. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.
- Step 4: Remove the tenderloin from the oven and let it rest for at least 10 minutes before slicing. While the tenderloin rests, prepare the Dijon cream sauce.
- Step 5: In the same skillet (after removing excess fat), melt butter over medium heat. Add minced shallots and cook until softened, about 2 minutes. Pour in the white wine and simmer until reduced by half, scraping up any browned bits from the bottom of the pan.
- Step 6: Stir in the heavy cream and Dijon mustard. Bring to a simmer and cook until the sauce has thickened slightly, about 3-5 minutes. Stir in the fresh thyme leaves. Slice the beef tenderloin and serve immediately, drizzled with the Dijon cream sauce.
Notes
- Refrigerate leftover tenderloin tightly wrapped for up to 3 days, but remember the texture is best when freshly cooked.
- Gently reheat sliced tenderloin in the Dijon cream sauce over low heat to prevent it from drying out.
- Serve the sliced tenderloin with roasted asparagus or garlic mashed potatoes for a complete and elegant meal.
- Don't overcrowd the skillet when searing; searing in batches ensures a better crust and prevents the pan from cooling down too much.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American