Beef Tenderloin

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  Beef Tenderloin(2722g)
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  3 teaspoons coarse salt
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  1 1/2 teaspoons cracked pepper (black)
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  Vegetable oil(30g)
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  Unsalted Butter(120g)
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  Garlic(240g)
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  Mustard, Dijon(3g)

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

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  Vegetable oil(30g)
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  Yellow Onion
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  Wine, Red, Table(360g)
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  Low Sodium Beef Broth(480g)
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  Thyme, Fresh
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  1 pinch ground black pepper
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  1/4 teaspoon salt

Instructions

1. 1Slice tenderloin in half crosswise to create 2 smaller roasts. If roast is untied, fold ends up against the centre/thicker part of each roast and tie with kitchen twine spaced about 1-inch apart. Make sure each halve is even in thickness.
2. 2Chill in the refrigerator, uncovered, for 12 hours (if time allows).
3. 3Let beef stand at room temperature for 1-2 hours before roasting.
4. 4Arrange oven rack to the middle of your oven and preheat to 430°F (220°C).
5. 5Season each beef tenderloin roast all over with salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until hot.
6. 6Sear roasts on all four sides for about 3 minutes each side (about 12 minutes total), turning with tongs until well browned.
7. 7Combine butter, garlic and Dijon (if using) together in a small bowl while roasts are searing. Set one half of the butter mixture aside to use later for the sauce.
8. 8Slather remaining garlic butter over each roast (about 2 tablespoons each).
9. 9Transfer skillet into the hot oven. (Alternatively: Transfer roast to a lightly greased roasting pan or baking dish.)
10. 10Roast until an instant-read thermometer inserted into the thickest part registers 120-125°F for medium rare (about 20-25 minutes). *Or cook to your liking: 115-120°F for rare130-135°F for medium(Temperature will continue to rise about 5 degrees while the meat rests.)
11. 11Transfer the roast to a carving board and let rest for 15 minutes. Keep the juices in the pan to make the sauce (see below).
12. 12Carve the beef tenderloin into 1/2-inch-thick slices and serve the beef tenderloin with the optional red wine sauce.
13. 13Skim fat off the remaining juices in the pan (if any).
14. 14Heat oil in the same pan with remaining pan juices over medium-high heat. Sauté onion for about 3 minutes until lightly browned and softened, scraping up any browned bits left from the beef.
15. 15Add thyme/rosemary and season with pepper. Continue cooking for a further minute or so while stirring often.
16. 16Pour in red wine and cook until reduced by half.
17. 17Add in beef stock and bring to a boil. Reduce heat and simmer until reduced by half. Remove the sprig of thyme or rosemary.
18. 18Season with salt to taste and whisk in reserved garlic butter. Pour in any juices left over from the resting steaks just before serving.OPTIONAL FOR A SMOOTH AND SILKY SAUCE: strain sauce through a sieve and discard the onion before serving.