4-5 lb. beef tenderloin

¼ cup butter, softened

1 tsp. salt

1 clove garlic, minced

½ tsp. black pepper

1 tsp. Dijon mustard

2 tbsp. olive oil

1 tsp. dried thyme



Trim the beef tenderloin, then cut in half to make two pieces. Use butcher’s twine to tie the tenderloin (see Pro Tip below). Rub salt and pepper all over and leave in refrigerator (uncovered) for at least 10 hours or overnight (this gives it a great crust, but not mandatory).

Remove tenderloin from fridge 2 hours prior to cooking to allow it to come to room temperature.

Preheat oven to 425 degrees. Heat oil in a large skillet on medium/high heat. Sear the tenderloin on all sides, about 3-5 minutes per side to create a nice golden crust and set aside.

In a small bowl, combine butter, garlic, mustard, and dried thyme and mix before rubbing all over tenderloin and place in a baking dish or roasting pan.

Place in preheated oven and roast until desired internal temperature, remove from oven and transfer to a cutting board.

Let rest for 15-20 minutes before slicing into 1-inch pieces and serve with a big fat smile on your face.


RARE: 115-120 degrees F

MEDIUM RARE: 120-125 degrees F

MEDIUM: 130-135 degrees F



to save some time, you can ask your butcher to trim and tie the tenderloin for you, so it’s ready to go.

If you prefer to do it yourself but are a little rusty, check out YouTube for some how-to videos of how to tie a beef tenderloin. Beef Tenderloin is typically cooked rare-medium for best quality.