1 whole beef tenderloin, about 4-5 lbs, trimmed and tied
Kosher salt & freshly ground pepper, to taste
Olive oil
4-5 medium to large size shallots, halved
8-10 sprigs fresh thyme
4 tablespoons unsalted butter, cup into 4-5 pieces
1 cup beef bone broth
Instructions
Generously season roast with kosher salt. Keep uncovered in refrigerator for at least 6 hours, or up to overnight.
About 1 to 1½ hours before planning to cook, remove roast from oven and allow to come to room temperature.
Preheat oven to 425 degrees F. In a large, stove-top and oven safe pan (I use a large cast iron pan), add about 2 tablespoons olive oil, enough to coat the bottom of the pan and bring to medium to medium high heat. Season roast generously with freshly ground pepper (you shouldn't need any more salt since you salted previously). Sear beef on all sides until nicely browned, about 5-10 minutes. Add shallots and thyme sprigs to the pan. Top roast with pieces of butter.
Place in preheated oven and cook until desired doneness, about 20-25 minutes for medium (see temperature guide in notes, keep in mind it will continue to cook another 5 degrees or so while resting). Remove from oven. Remove roast from pan and place on a cutting board. Tent with foil and allow to rest for 15-30 minutes.
While meat rests, place pan back over medium heat. Add beef stock to deglaze the pan and bring to a boil for about 2-3 minutes, until reduced slightly. Remove from heat. Discard thyme stems.
Slice roast into thick slices and serve drizzled with pan sauce.
Notes
Approximate ranges of temperatures for desired beef doneness: Rare: 120-130 degrees F Medium rare: 130-135 degrees F Medium: 135-145 degrees F Medium well: 145-155 degrees F Well done: 155-165 degrees F
Recipe by Wright Family Table at https://www.wrightfamilytable.com/perfect-beef-tenderloin-roast/