Ingredients

3 lbs. beef tenderloin (center-cut, also called chateaubriand)

Kosher salt

¼ cup black peppercorns (crushed)

½ cup unsalted butter (1 stick)

4 sprigs fresh thyme

2 cloves garlic (peeled and chopped)

1 shallot (roughly chopped)

Coarse sea salt (such as fleur de sel or Maldon)

Chopped fresh chives

Optional: Brandy peppercorn sauce or mustard cream sauce

Instructions

Step 1: One to two days in advance, line a rimmed baking sheet with foil and place a wire rack inside. Tie the tenderloin with butcher’s twine at 1-inch intervals.

Step 2: Generously season the beef on all sides with kosher salt and crushed black peppercorns. Place the meat on the wire rack and chill uncovered in the refrigerator for at least 8 hours and up to 48 hours.

Step 3: When ready to cook, preheat your oven to 225°F and position the oven rack in the middle. Let the beef sit at room temperature for 30 minutes on the counter.

Step 4: Transfer the tenderloin on the rack and baking sheet to the oven. Bake for 2 to 3 hours, or until a meat thermometer inserted in the center reads 120°-125°F for medium-rare.

Step 5: Remove the beef from the oven and let it rest for 10 minutes. Carefully cut off the twine.

Step 6: Move the oven rack to about 6 inches from the broiler and turn the oven to broil.

Step 7: In a cast iron skillet over medium heat, melt the butter, swirling until it turns light brown and fragrant, about 3-5 minutes.

Step 8: Reduce heat to medium-low, add thyme, garlic, and shallots. Cook until they crackle and soften, about 30-60 seconds, then strain the butter mixture into a bowl.

Step 9: Brush the tenderloin evenly with the flavored butter using a silicone brush or spoon.

Step 10: Place the tenderloin under the broiler, turning and basting every 30 seconds until browned on all sides.

Step 11: Transfer to a cutting board and rest for 5-10 minutes before slicing into ½-inch thick pieces.

Step 12: Serve sprinkled with coarse sea salt and chopped chives, alongside brandy peppercorn sauce or mustard cream sauce if desired.

Tips & Variations

Chill the seasoned beef uncovered to help form a dry crust that enhances browning during cooking.

Use a digital meat thermometer for the most accurate doneness.

If fresh thyme isn’t available, dried thyme works but use less as it’s more concentrated.

For added flavor, let the butter infuse longer with herbs and aromatics, but avoid burning it.

Brandy peppercorn sauce complements the beef’s richness, but horseradish sauce or a creamy mustard sauce are great alternatives.

FAQs

Can I cook the beef tenderloin more in advance?

Yes, seasoning and chilling the beef one to two days ahead improves flavor and texture. However, it’s best enjoyed within two days after cooking for optimal freshness.

How do I know when the beef is perfectly cooked?

Use a meat thermometer to check internal temperature. For medium-rare, aim for 120°-125°F before resting, as the temperature will rise slightly while resting.