1 (3-1/2- to 4-pound) center-cut beef tenderloin, trimmed of silver skin and fat
3 Tbsp. Nonna Pia’s Cabernet Merlot Balsamic Reduction
8 Tbsp. unsalted butter (1 stick), at room temperature
2 medium garlic cloves, finely chopped
1 Tbsp. fresh rosemary leaves, finely chopped
1 Tbsp. fresh thyme leaves, finely chopped
2 Tbsp. kosher salt
1 Tbsp. black pepper, freshly ground
butcher’s twine, as needed
HERE’S HOW WE DO IT/METHOD
PREHEAT oven to 400F
1. Pat the beef dry with paper towels. (if one end of the beef is noticeably thinner than the other, tuck the thinner end underneath and tie where you tucked with butcher’s twine, this will help it cook more evenly).
2. Using your hands, rub the tenderloin all over with the balsamic reduction, sprinkle with the salt and pepper, and rub until evenly coated then set aside.
3. Heat a large frying pan over medium-high heat until just starting to smoke. Place the beef in the pan and sear, turning occasionally, until golden brown all over, about 10 minutes.
4. Transfer to a 13×9-inch baking dish and set aside until the surface of the beef is no longer hot, about 15 minutes.
5. Make the butter mixture. Place the butter, garlic, rosemary, and thyme in a medium bowl and smash with the back of a spoon or a rubber spatula until evenly combined.
6. When the beef has cooled, evenly rub the butter mixture on the top and sides of the tenderloin.
7. Roast until an instant-read thermometer inserted into the thickest part of the beef registers 120F to 125F (for rare) or 125F to 135F (for medium rare) or about 25 to 35 minutes.
8. Transfer the beef to a cutting board and tent it loosely with foil. Let it rest at least 20 minutes before slicing.
9. Slice and plate beef.
10. Drizzle with Nonna Pia’s Cabernet Merlot Balsamic Reduction.