Rosemary Rubbed Beef Tenderloin with Pan Jus
One, 2 pound beef tenderloin, trimmed of sinew and excess fat, and tied with kitchen twine
¼ cup canola oil
3 tablespoons finely chopped rosemary
3 large cloves garlic, peeled and finely chopped
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
Place beef tenderloin on a sheet of aluminum foil and rub all over with 2 tablespoons oil, the rosemary, and the garlic. Season the tenderloin generously with salt and pepper and then let the beef sit at room temperature for 1 hour to allow the seasonings to penetrate the meat and form a flavorful crust on the exterior of the roast. (This resting period also takes the chill off the meat, which allows it to cook more evenly in the oven.)
Heat oven to 425 degrees. Heat the remaining oil and the butter in a 12″ skillet over medium-high heat. Carefully add the tenderloin to the skillet and cook, turning as needed until the beef is browned on all sides, about 7 minutes.
Transfer the skillet to the oven, and cook the tenderloin until an instant-read thermometer inserted into the thickest part of the beef reads 125 degrees for medium-rare.
Remove the tenderloin from the oven and let it rest for 20 minutes. (During this resting period, the tenderloin will continue to rise in temperature to produce a perfect medium-rare interior. The tenderloin’s juices will have enough time to distribute evenly throughout the meat.)
When ready to serve, remove the twine, and use a long slicing knife to cut the beef into ½″-thick slices. Transfer slices to a large serving platter, and pour any accumulated juices from the cutting board over the meat to moisten it. To accompany this beef tenderloin, Chef LaBoy suggests a side dish of truffled potato croquettes.