Beef Tenderloin

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  5 lbs Beef Tenderloin
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  3 tsp 3 teaspoons coarse salt
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  1.5 tsp 1 1/2 teaspoons cracked pepper (black)
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  0.5 cup Unsalted Butter
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  4 Garlic(12g)
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  0.5 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  2 tbsp Vegetable oil
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  1 Yellow Onion(110g)
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  1.5 cup Wine, Red, Table
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  2 cup Low Sodium Beef Broth
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  1 Thyme, Fresh(1g)
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  1 1 pinch ground black pepper
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  0.3 tsp 1/4 teaspoon salt

Instructions

1. 1Pat the beef tenderloin dry with paper towels, then slice in half crosswise to create 2 smaller roasts. Fold the ends of each roast toward the center and tie with kitchen twine spaced 1 inch apart, ensuring even thickness. Chill uncovered in the refrigerator for 12 hours if time allows.
2. 2Remove the beef from the refrigerator and let it stand at room temperature for 1–2 hours. Meanwhile, combine the butter, minced garlic, and Dijon mustard in a small bowl; set half of this mixture aside for the sauce.
3. 3Season the beef all over with the coarse salt and cracked black pepper. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Sear the roasts on all four sides, 3 minutes per side (about 12 minutes total), turning with tongs until deeply browned on each surface. Slather the remaining garlic butter over each roast.
4. 4Transfer the skillet to a preheated 430°F oven and roast until an instant-read thermometer inserted into the thickest part registers 120–125°F for medium-rare, about 20–25 minutes. The internal temperature will rise 5 degrees during resting.
5. 5Transfer the beef to a carving board and rest for 15 minutes, keeping the pan juices in the skillet. Carve into ½-inch-thick slices and set aside.
6. 6Skim fat from the pan juices. Heat a small amount of vegetable oil in the same skillet over medium-high heat, add the diced onion, and sauté for 3 minutes until softened and lightly golden, scraping up browned bits. Add the fresh thyme and season with the pinch of ground black pepper; cook 1 minute more.
7. 7Pour in the red wine and cook over medium-high heat until reduced by half, 4–6 minutes. Add the beef broth, bring to a boil over medium-high heat, then reduce heat and simmer until reduced by half, 5–8 minutes. Whisk in the reserved garlic butter and any resting juices from the beef.
8. 8Divide the sliced beef and sauce evenly into 13 airtight containers while hot. Refrigerate for up to 4 days or freeze for up to 3 months.